Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad

Preparation Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice. To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing. Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour. Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once. To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices. Per serving: 500.0 calories, 440.0 calories from fat, 48.0g total fat, 7.0g saturated fat, 35.0mg cholesterol, 810.0mg sodium, 15.0g total carbs, 1.0g dietary fiber, 11.0g sugars, 3.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Copyright © 2010. Published by Broadway. All Rights Reserved. Robb Walsh, "the Indiana Jones of food writers" (Liane Hanson, NPR), is the occasional commentator for NPR's Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.

Preparation Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice. To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing. Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour. Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once. To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices. Per serving: 500.0 calories, 440.0 calories from fat, 48.0g total fat, 7.0g saturated fat, 35.0mg cholesterol, 810.0mg sodium, 15.0g total carbs, 1.0g dietary fiber, 11.0g sugars, 3.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Copyright © 2010. Published by Broadway. All Rights Reserved. Robb Walsh, "the Indiana Jones of food writers" (Liane Hanson, NPR), is the occasional commentator for NPR's Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.