Grilled Tuna Salad

¼ cup sherry vinegar

½ tsp sea salt

2 tbsp Dijon mustard

¼ tsp black pepper

½ tsp chopped fresh oregano or 1/4 tsp dried

½ tsp chopped fresh thyme or ¼ tsp dried

½ cup extra virgin olive oil

4 tuna steaks, about 6 ounces each

2 bags Mediterranean salad blend

Prepare outdoor grill with medium hot coals or heat gas grill to medium high. In bowl, whisk together vinegar and salt. Whisk in mustard, black pepper, oregano and thyme. Slowly drizzle in oil, whisking until thickened. Reserve 4 tbsp for dressing the salad and 4 tbsp to serve with the fish. In a large glass dish, marinate the tuna in the remaining dressing for 15 minutes at room temperature. Remove fish; discard marinade. Grill fish for 2 minutes per side. Remove to a plate; keep warm. In a large bowl, dress the salad with 4 tbsp of the reserved dressing. Serve topped with grilled tuna and remaining reserved dressing on the side.

Cheesy Chicken Flautas

A fiesta in minutes! An instant crowd-pleaser that cooks in under 30 minutes!


1/2 cup sour cream
1/2 cup Lawry's® Mexican Chile & Lime Marinade With Lime Juice, divided
1 pound boneless skinless chicken, cooked and shredded
16 corn tortillas (6-inch)
1 cup shredded Monterey Jack cheese
Vegetable oil for frying


1. Mix sour cream and 2 tablespoons of the marinade in small bowl. Mix chicken and remaining marinade in medium bowl. Set aside.

2. Microwave tortillas, several at a time, on microwavable plate on HIGH 20 seconds or until softened. Spoon about 2 tablespoons chicken mixture onto each tortilla. Top each with 1 tablespoon of the cheese. Roll up tightly. Secure with toothpick.

3. Pour oil to 1-inch deep in large skillet. Heat oil to 375°F on medium heat. Fry flautas, several at a time, 3 minutes or until crisp, turning occasionally. Drain on paper towels. Remove toothpicks. Serve with sour cream sauce and, if desired, guacamole and salsa.

Recipe provided by: Lawrys