Loverly Layered Tuna Salad Recipe

How to make it

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• Rinse tuna; pat dry.
• Brush tuna with olive oil; sprinkle with salt and pepper.
• For charcoal grill, grill tuna on greased rack of uncovered grill directly over medium coals, 8 to 12 minutes or until fish flakes easily when tested with fork and center is slightly pink, turning once.
• For gas grill, preheat grill. Reduce heat to medium.
• Place tuna on greased rack over heat. Cover; grill as above.
• Meanwhile, back at the farm, cook potato slices in boiling salted water 5 to 8 minutes or until tender.
• Drain; set aside
• Cut corn from cob in slabs.
• In small bowl combine cilantro, green onions, and jalapeño; cover and chill.
• Prepare Lime Dressing; set aside.
• Break tuna into 3/4-inch pieces.
• Place tuna evenly on bottom of 3-quart rectangular baking dish. Drizzle with a 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 to 3 hours
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• To serve, top with cilantro mixture and sweet pepper.
• Sprinkle with chili powder; pass lime wedges..
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• Lime Dressing:
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• Finely shred 2 teaspoons of peel from 3 limes.
• Squeeze enough lime juice to equal 1/2 cup.
• In small bowl whisk together 2 teaspoons lime peel, 1/2 cup lime juice, 1/2 cup extra virgin olive oil, 2 cloves minced garlic, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground pepper.