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Blurring the lines between Asian, Cajun and Caribbean flavors, Chef Eric Troup has made his mark on the Gulf Coast culinary community... Read Full Bio

Seared Scallops with Bacon Braised Brussels Sprouts and Roasted red Pepper Puree
Filet Mignon with White Cheddar Au Gratin Potatoes & Roasted Vegatbles
Blackened Shrimp & Fried Green Tomato Appetizer
Asian Tuna Salad

Asian Tuna Salad

This is one of my favorite salads which was inspired by my love of fresh Ahi Tuna and the combination of Cajun and Asian flavors.

Always use the freshest ingredients possible.

6 oz~ Ahi Tuna ~ 16/20 Peeled & Deveined Shrimp
1 oz~ Blackening Seasoning
4 oz~ Fresh Baby Greens
7 each~ Sweet Grape Tomatoes
½ each~ Ripe Avocado (Sliced 1/4 “thick Slices)
1 oz~ Roasted Corn Relish
1 oz~ Fried Won-ton Strips (3/4” Thick & fried crispy)
1 oz~ Shredded Carrots
1 oz~ Cucumber Spirals
3 oz~ Sesame Orange Vinaigrette


For Tuna:
Heat a black iron skillet to a temperature of 400°. In a small mixing bowl toss the tuna and blackening seasoning together and drizzle with the olive oil. Add to the tuna to the hot iron skillet and cook for 20-30 seconds per side. Tuna should be rare on the inside with just the outer most edges cooked. Cut the tuna in ¼” slices going against the grain of the fish and set aside at room temperature until you are ready to serve.

To Assemble Dish:
Use a square bowl for plating. In the middle of the plate mound the baby spring mix. In each of the four corners of the bowl add the carrots, cucumbers, fried won-tons, and the tomatoes (one per corner). Across the top of the salad fan out alternating slices of tuna and avocado. Garnish with corn relish and drizzle with Sesame orange vinaigrette. Enjoy!


Margaritaville Beach Hotel • 165 Fort Pickens Road • Pensacola Beach, FL 32561 • 850-916-9755

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