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Suggest a better description1) Preheat grill.
2) Make the dressing: Whisk together oil, lemon juice, capers, mustard, anchovy
paste, pepper, sugar, and 1/4 teaspoon salt in a large bowl.
3) Cover potatoes with room temperature water in a medium heavy pot. Add re-
maining salt and bring to a boil. Cook potatoes until easily pierced with a sharp
knife, 20 to 25 minutes.
4) Transfer potatoes to a bowl with a slotted spoon and bring water back to a boil.
Cook beans in boiling water until bright green and crisp-tender, about 6 minutes,
then transfer to a bowl of ice water to stop cooking. Drain beans and pat dry.
Halve potatoes when cook enough to handle.
5) Rub tuna, scallops, and shrimp with 3 tablespoons of dressing, then grill over
high heat, turning once. Grill tuna until seared but still pink in the center, 4 to 6
minutes. Transfer seafood to a cutting board.
6) Toss lettuce, tomatoes, olives, reserved beans and potatoes in remaining
dressing, then transfer to a large serving platter. Slice tuna steaks, then place
them on top of salad with scallops, shrimp, and eggs. Serve.
Obtain quantities for ingredients.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 102 | ||
Calories from Fat: 81 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 244.2mg | 8 % | |
Potassium 46.1mg | 1 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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