You may remember that last year we shared a review of the Grand Velas hotel in Riviera Maya, Mexico, and that nothing could have prepared us for the culinary experience that awaited us during our stay. If you are looking for an amazing all-inclusive resort that can accommodate families as well as couples, and will deliver a truly extraordinary 5-star culinary experience, Grand Velas is for you!
We thought you may enjoy a taste of Grand Velas, so we've got their pepper tuna and green salad recipe below!
INGREDIENTS
For the Coconut Dressing:
- ½ C SKINNYFat original
- ½ C Organic Rice Vinegar
- ½ C Coconut Cream
- ¼ C Coconut Milk
- ½ tsp Unrefined Sea Salt
For the Tuna:
- ½ lb Fresh Wild Caught Tuna
- 3 tbsp Black Pepper
- 4 tsp Unrefined Sea salt
- 1 tbsp SKINNYFat original
For the Salad:
- ¼ lb Organic Frisse Lettuce
- ¼ lb Zucchini
- ¼ C Pea Sprout
- 3 tbsp Cucumber
- 1 tbsp Organic FreshDill
PREPARATION
For the Coconut Dressing, mix the coconut milk, coconut cream, rice vinegar and salt. Add SKINNYFat, set aside and refrigerate.
For the Tuna, season with salt and bread with black pepper. Heat a skillet and add the SKINNYFat. Wait 15 seconds for the oil to be hot, place the tuna on oil 15 seconds per side, remove from pan and cut diagonally and set aside.
For the Salad, cut lettuce, zucchini, peas and cucumber into bite sized pieces. Sprinkle dill on dressed salad. Serve with the tuna. Enjoy!
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