Fresh Grilled Tuna Salad Wrap with Grilled Onions, Roasted Roma Tomatoes, & Pickled Jalapenos

 

Combine all 3 of these recipes to make this dish…
Fresh Grilled Tuna Salad Wrap with Grilled Onions, Roasted Roma Tomatoes, & Pickled Jalapenos, with Corn Chips and Pico de Gallo

Grilled Tuna Salad Wrap

Choose your favorite tortilla for the wrap: flour, whole wheat, or a flavored tortilla such as spinach or sun dried tomato

For Tuna salad:
1.5# Fresh Yellow Fin Tuna cut into steaks for grilling (shredded after grilling)
1/2 cup chopped fresh cilantro
2 stalks celery cut into small dice
1 shallot minced
1 chipotle pepper minced
1 poblano pepper small dice
1/2 cup your choice of mayonnaise (can be adjusted to your taste)
1 Tbls. whole grain mustard
1/4 tsp. ground coriander
Salt and pepper to taste
Any flavor of tobasco can be added to your taste I like the Green Jalapeno Tobasco

Coat fresh tuna steaks with canola oil and season with salt and pepper. Make sure grill is extremely hot and cook tuna steaks to medium or desired doneness. Set tuna aside to cool. When tuna is cool shred into a bowl by hand making sure not to over shred. Add all the ingredients together and adjust seasoning as needed.

For the Grilled onion: 1 or 2 onions depending on size (any onion can be used red, white, or yellow) Remove the top and bottom of the onion and peel skin. Slice the onion into 1/4 inch slices and toss with oil, salt, and pepper. Grill over medium heat till soft. Remove from grill set aside.

Roasted Roma Tomatoes & Pickled Jalapenos
For the Roma Tomatoes: 6 roma tomatoes. Preheat oven to 250. Slice the top of the romas off and cut lengthwise into quarters. Toss the tomatoes in a bowl with olive oil, salt, and pepper. Place on a rack over a cookie sheet and slow cook the tomatoes for 45 min to 1 hr. The tomatoes should start to darken slightly on top and not contain much moisture to concentrate the sweetness and flavor of the tomatoes.

For the pickled jalapenos: Slice the jalapenos thin and place into a bowl preferably a container that has a tight fitting top. Bring to a boil 2 cups water, 2 cups sugar, 3 cups white distilled vinegar, and some fresh thyme. Pour the boiling liquid over the sliced jalapenos and let sit overnight in the refrigerator with top on tight or wrap with plastic wrap.

To assemble your wrap: Lay tortilla flat on counter and layer with the grilled tuna salad, 4 pieces of romas, several slices of the grilled onions, 6 or 7 slices of pickled jalapenos, and some thinly shredded iceberg or romaine lettuce. Wrap and serve with your favorite corn chips and fresh Pico de Gallo.

Tip: when working with hot peppers like jalapenos, it’s best to wear gloves to avoid burning of your fingers and skin.

Recipe courtesy of:

Rob Robinson

Bad Bean Baja Grill

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