Grilled Tuna Mexican Salad
• 3 - 8 oz tuna steaks, seared or grilled lightly, still pink in center
• 2 heads Bibb lettuce
• 2 ripe avocados
• 3 vine-ripe tomatoes
• 1/2 sweet onion, sliced
• Chopped cilantro, about 2 tablespoons
• 2 limes
• Coarse salt
• Extra virgin oil, for drizzling
Cook tuna slightly until it is still pink in center.
Place a bed of lettuce on each plate.
Cut avocados in half, working around the pit. Separate the 2 halves. Remove pit and scoop out avocado flesh with a spoon. Cut avocados into wedges and pile in the center of each plate.
Seed and wedge tomatoes and arrange around the avocados.
Spread sliced onion over avocadoes and tomatoes.
Sprinkle platter with cilantro. Squeeze the juice of 2 limes evenly over vegetables.
Season with coarse salt.
Drizzle platter with olive oil and serve.