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Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad
- 2 1/2 Texas red grapefruits
- 1 tablespoon white wine vinegar
- 3/4 cup olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon minced jalapeo pepper, or hot pepper sauce
- 4 tuna steaks, 6 to 8 ounces each
- 6 cups mixed salad greens
- 2 tablespoons chopped fresh cilantro leaves
- 8 red onion slices
Directions:View on Epicurious
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