Spicy Grilled Tuna Salad with - Ponchatoula Strawberry Vinaigrette
PREP TIME: 30 Minutes

Over the past few years, tuna has become the fish of choice for grilling. During the early spring, Louisiana strawberries are in season and no others can compare to their taste and flavor. This recipe incorporates the best of those two ingredients.


  • 2 (1-inch thick) tuna steaks
  • 2 (5-ounce) bags mixed salad greens or greens of choice
  • 1 egg yolk
  • 1 tbsp onions, minced
  • 1 tbsp garlic, minced
  • 1 tsp basil, chopped
  • 1 tsp thyme, chopped
  • 1 tsp cracked black pepper
  • 1 tsp Creole mustard
  • 1/4 cup red wine vinegar
  • 4 tbsps orange-strawberry juice blend
  • 2 tbsps Steen's Cane Syrup
  • 1 cup vegetable oil
  • 1 cup olive oil
  • 1/2 cup Louisiana strawberries, chopped
  • salt and cracked black pepper to taste

Begin by creating the salad dressing. Place egg yolk in the bowl of a blender. Add onion, garlic, basil, thyme, black pepper, mustard, vinegar, orange-strawberry juice and cane syrup. Pulse 2-3 times to blend ingredients well. With blender running, remove the small, plastic center cap from the lid and pour oils in a slow, steady stream. The creamy-style vinaigrette will form immediately. Add strawberries and continue to blend until well incorporated and dressing becomes light pink in color. Additional chopped strawberries may be added to the salad after the dressing is incorporated. If you wish to thin the dressing out, additional fruit juice or water may be added. Adjust seasonings if necessary. This dressing should be slightly sweet and have a hint of strawberry flavor. Remove from blender and refrigerate for later use. The dressing may be kept covered and refrigerated for up to a week. When ready to assemble salad, heat grill according to manufacturer's directions. Season tuna generously with cracked black pepper and a sprinkling of salt. Grill to desired doneness. (NOTE: Tuna is best served medium-rare.) While tuna is grilling, place the greens in a large mixing bowl and toss with a desired amount of dressing. You may further enhance the salad with tomatoes, cheese, cucumbers, etc. Remove the tuna from the grill, cut into bite-sized portions and toss into the finished salad. This salad is wonderful for a spring or summer entrée or served on a brunch buffet.

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