INGREDIENTS
¼ cup extra-virgin olive oil
Juice of 2 lemons or limes
2 large cloves garlic, minced
2 large shallots, minced
1 tsp. ground cumin
1 tsp. cayenne pepper
Salt
½ bunch cilantro, roughly chopped
4 center cut tuna fillets, skin removed
1 (14 oz.) can hearts of palm, cut in 1-inch pieces
1 pint cherry or grape tomatoes, halved
Vegetable oil, for brushing
2 cups salad greens
DIRECTIONS
Preheat grill to medium high.
In large bowl, whisk 2 TBSP. olive oil, juice of 1 lemon, garlic, shallots, cumin, cayenne, 1 tsp. salt and half of the cilantro.
Add the tuna and turn to coat.
Let marinate 15 minutes at room temperature.
Toss the hearts of palm and tomatoes in a bowl with the remaining 2 TBSP. of olive oil, the juice of the remaining lemon and the rest of the cilantro.
Season with salt.
Brush the grill with vegetable oil.
Grill the tuna until marked on the bottom.
Turn and continue grilling until marked on the other side and cooked through, 2 or 3 more minutes.
Serve the tuna with the salad.
Serves 4.
