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“This makes a fresh-tasting layered salad that is a meal-in-one. It is prepared ahead of time and after chilling in the refrigerator, it's ready to be served -- great for those warm summer evenings. (Two hours of the cooking time listed below is actually the time for the salad to chill.)”
2hrs 40mins

Ingredients Nutrition


  1. For charcoal grill, cook over medium coals. For a gas grill, preheat the grill and then reduce heat to medium.
  2. Rinse tuna and pat dry. Brush Tuna with olive oil; sprinkle with salt and pepper.
  3. If using a charcoal grill, grill tuna on greased rack of uncovered grill directly over coals, 8-12 minutes or until fish flakes easily when tested with a fork and the center is slightly pink, turning once.
  4. If using a gas grill, place tuna on greased rack over heat. Cover and then grill as above.
  5. Meanwhile, cook potato slices in boiling salted water 5-8 minutes or until tender. Drain and set aside. Cut corn from cob.
  6. In a small bowl combine cilantro, green onions, and jalapeno; cover and chill. Prepare Lime Dressing as below, and set aside. Break tuna into 3/4-inch pieces.
  7. Place tuna evenly on bottom of a 3-quart rectangular baking dish. Drizzle with 1/3 of the Lime Dressing. Add potatoes; drizzle with another 1/3 of the dressing. Add corn and drizzle with remaining dressing. Sprinkle lightly with salt and pepper. Cover and chill in refrigerator 2-3 hours.
  8. To serve, top with cilantro mixture and sweet pepper. Sprinkle with chili powder; pass lime wedges.
  9. To prepare Lime Dressing:.
  10. Finely shred 2 teaspoons of peel from the limes. Squeeze enough lime juice to equal 1/2 cup.
  11. In small bowl whisk together the lime peel, lime juice, olive oil, garlic, coriander, cumin, salt annd pepper.

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