Grilled Tuna Salad Courtesy Hoffman Media Fresh, light and satisfying, with tons of flavor thanks from an herby dressing. Cook/Prep Time: 15 MinutesServings: 6 Ingredients 1 1/2 lbs. sushi-grade tuna (about 2 inches thick) 3 Tbsp. vegetable oil 1 1/2 tsp. kosher salt 1 tsp. ground black pepper 1 1/2 cups baby arugula 1 seedless cucumber, peeled 1/4 cup thinly sliced radish1 avocado sliced Lemon-Herb Vinaigrette 1/4 cup fresh lemon juice 1/4 cup olive oil 1 Tbsp. chopped fresh cilantro 1 Tbsp. chopped fresh parsley 1 tsp. salt 1/2 tsp. ground black pepper Directions Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Cut tuna into 2-inch-wide rectangles. Brush tuna with oil to coat. Season fish with salt and pepper, pressing gently to adhere. Grill tuna, turning often to grill all sides, until 1/8-inch border is opaque but still very rare inside, 4 to 6 minutes total. Transfer tuna to cutting board, and cut across the grain into 1/8- to 1/4-inch slices. Set aside. In a medium bowl, combine arugula, cucumber, radish, and avocado. Add 3 Tbsp. Lemon-Herb Vinaigrette; toss gently to combine. Divide salad among serving plates. Layer tuna over salad. Serve with remaining vinaigrette, if desired. Lemon-Herb Vinaigrette In the container of a blender, add lemon juice, olive oil, cilantro, parsley, salt, and pepper; process 20 to 30 seconds. Use immediately, or cover, and refrigerate up to 2 weeks. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!