This is probably one of my favorite, easiest go-to summertime salad recipes – how’s that for a little description! And I was inspired to make this after having had a similar variation at the Commodore restaurant in Key West this March. There’s just something about these flavors that evokes thoughts of summertime by the ocean, warm breeze in the air, palm trees swaying lazily…and…my stomach’s growling…
What can I make that’s quick, easy and gets me back outside lickety split? A salad definitely because it’s so warm out, hmm ok, but I need a little more to it than that! Enter tuna, mango, avocado. The tuna you can buy fresh or frozen to always have on hand (I can find it in individual frozen packs at my favorite grocery, Heinen’s). Next, select a ripe mango and avocado and a nice size bunch of romaine lettuce. You’ll also need some good quality balsamic vinegar and olive oil.
Sprinkle the thawed tuna on both sides with Montreal seasoning and rub or pat it in to the flesh. Montreal what, you say? If you have not had Montreal seasoning you should get some; it will be in your grocer’s spice aisle. It is the best, all around grilling seasoning that combines just the right amount of flavor with kick that spices up any old meat or vegetable. I started using it on beef and found it tasted just as delicious on fish, chicken, and vegetables. Maybe it’s my Canadian heritage kicking in? It really is from Montreal in Quebec, Canada and was originally used as a pickling spice on smoked meats. You just need it on your tuna! Grill the tuna steaks to your level of done (I like mine medium well) and let rest.
Cut up the avocado and mango. If you’ve never cut these up before they can be a little tricky. I like to slice avocado in half lengthwise with a large knife (around the stone), pull out the stone (give it a good whack with your knife and lift out), and then scoop out the flesh with a spoon. A mango is a little trickier as the stone inside is a flat large one. You really have to turn the mango on its side and cut a slice off each side.For both, I then cut into smaller chunks for the salad. Some day I’ll take a picture of that!
Chop the romaine and layer it on the plate. Add the chopped avocado, mango, and grape tomatoes. Slice the tuna steak and layer it on top of the salad. Drizzle with a little olive oil and balsamic vinegar. Sprinkle fresh ground pepper. Bon appetit!
Ingredients (for 2 salads):
2 tuna steaks – either frozen or fresh
10 grape tomatoes
bunch romaine lettuce
good quality balsamic vinegar and olive oil