Spicy Grilled Tuna Salad with Ponchatoula Strawberry Vinegrette

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 tablespoon onions, minced
1 tablespoon garlic, minced
1 teaspoon basil, chopped
1 teaspoon thyme, chopped
1 teaspoon cracked black pepper
1/4 cup red wine vinegar
4 tablespoons orange-strawberry juice blend
2 tablespoons Steen’s Cane Syrup
1 cup vegetable oil (rec. 1/2 cup only)
1 cup olive oil (rec 1/2 cup only)
1/2 cup Louisiana strawberries, chopped

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 a light pink 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 seasoning 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, 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.

Makes 6 servings.
Calories: 500
Sodium: 202 mg
Total Fat: 38 grams
Dietary Fiber: 5 grams
Saturated: 1.2 grams
Carbohydrates: 10 grams
Cholesterol: 82 mg
Protein: 16.9 grams

Layered Fruit & Shrimp Salad

Here’s an idea for creating an interesting and unique summer salad by combining colorful, healthful fruit with fresh shrimp or other seafood:

2 cups watermelon balls
2 cups canteloupe balls
2 cups honeydew balls
2 cups sliced peaches
2 cups sliced pears
2 cups quartered orange sections
2 cups sliced plums
1 cup fresh blueberries
1 cup fresh strawberries
1 cup cubed pineapple
2 dozen (21-25) count boiled shrimp
2 cups crawfish tails
1 recipe fruity yogurt dressing
1/2 cup chopped pecans

In a large glass serving bowl, layer fruit by alternating stratas of color. Once the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with fruity yogurt dressing, and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.

Makes 10 servings.

Per serving:
Calories: 304
Sodium: 267 mg
Total Fat: 7 grams
Dietary Fiber: 5.23 grams
Saturated: 1.27 grams
Carbohydrates: 31 grams
Cholesterol: 242 mg
Protein: 31 grams

Marinated Crawfish, Zucchini and Summer Squash Salad

1 pound crawfish tails
3 medium zucchini squash, shredded
3 medium summer squash, shredded
1 small Bermuda onion, thinly sliced
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 tablespoons garlic, minced
1/4 cup sweet pickle relish
1/3 cup salad oil
1/3 cup red wine vinegar
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper

In a large mixing bowl, combine crawfish, squash, 1 small Bermuda onion, bell peppers, garlic and relish. In a separate mixing bowl, combine salad oil, wine vinegar, basil, thyme, salt and pepper. Using a wire wisk, whip until well-blended. Pour marinade evenly over vegetable mixture, cover and refrigerate salad overnight. Prior to serving, toss and drain off any excess liquid. Place the salad into a decorative serving bowl and garnish with edible flower petals such as pansies, dianthus, violets or marigolds.

Makes 6 servings.

Per serving:
Calories: 234
Sodium: 733 mg
Total Fat: 13.6 grams
Dietary Fiber: 3.08 grams
Saturated: 1 gram
Carbohydrates: 13.6 grams
Cholesterol: 104 mg
Protein: 15.31 grams

All recipes are courtesy of the Louisiana Office of Public Health and Chef John Folse.

Submitted by Rob Anderson.

Leave Your Comments

Your Name (required):

Your Email (required, we will not display it)*:

Your URL (optional):


Your Comments:


* We will NOT display or use your email