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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.)”
READY IN:
2hrs 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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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