Since getting a grill a few weeks ago, I committed to using it at least once a week throughout the summer. This week’s grilling adventure took the form of Ahi Tuna and asparagus along with a fresh salsa for a delicious and light dinner.
You Will Need:
- Ahi tuna steak
- Olive oil
- Salt, pepper, cayenne
- Juice of half a lemon
- 2 avocados, cubed
- 2 cups of pineapple, cut into small cubes
- 1/2 jalapeno, minced
- Corn, cut off of 1-2 cobs
- Juice from a lime
- 1/3 yellow onion, chopped
To make the pineapple salsa, include ingredients above starting with the avocado through the onion. Mix in a bowl, adding salt and pepper to taste.
I coated the ahi tuna with some oil and lemon juice, then heavily seasoned it with salt, pepper and cayenne. After my grill was heated, I cooked it on direct medium-high heat for 3 minutes on each side. (This is a great time to toss some asparagus on the grill coated with some olive oil, salt and pepper). This meal is very simple to prepare and the flavors are highly rewarding!
This was my Sunday afternoon food experiment. I was craving something new, but didn’t have much to work with in the house. The result? A definite keeper…I will be making this recipe again in the near future!
The below is based on the amount I made, three enchiladas:
- 1 Tbs butter
- 2 cloves garlic, minced
- 1/2 jalapeno diced (I left the seeds in because I like my food spicy)
- 3/4 cup chicken broth
- 3/4 tsp cumin
- 1/8 tsp each, salt and pepper
- 1/4 cup cilantro, roughly chopped
- juice from 1/2 a lime
- 1/4 lb of chicken (I had two chicken tender size pieces)
- 1 green onion, chopped
- 1 avocado, cubed
- 1 cup spinach, rough chopped
- 4 oz cheese shredded (this is a guess) I mixed pepper jack and mozzarella. Monterey would be good as well.
- 3 tortillas (I used medium-sized wheat tortillas)
Preheat oven to 375.
In a small saucepan, melt butter and sauté garlic and jalapenos for about 1 minute. Add flour and continually stir for 1 minute. Add in chicken broth, cumin, salt and pepper and bring to a low boil. Remove from heat. Add cilantro and lime.
Meanwhile, cook the chicken in about a tablespoon of oil with the onion. Season with salt and pepper.
Spray the bottom of an 8×8 pan and then put a very thin layer of the sauce in the bottom. Take your tortillas, fill with a third of the chicken/onion mixture, avocado and spinach. Add a small amount of cheese to each, leaving 1/2 of the cheese for the top.
Place the enchiladas in the pan and cover with the remaining sauce and cheese.
Bake for 15 minutes and enjoy!
- This would also be great as a vegetarian dish. Next time I will probably filled with sautéed mushrooms, onions and tomatoes along with spinach and avocado.
- Extra avocado, cilantro and sour cream would be great garnishes.