Preparation for the Tuna: Sprinkle with salt and pepper on a plate.
Rub tuna steaks with olive oil, and coat with salt and pepper. Grill very hot for approximately 3-5 minutes on each side.
Preparation for the Salad: Combine all of the ingredients, and toss mixture. For best results, refrigerate the salad for a couple of hours prior to serving. To serve: Slice the tuna steaks thin, and fan them out on a plate next to the salad.
This dish can also be served over white rice. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a~~at;prodigy.com
I found that five minutes on a hot grill is way too long, especially for high-quality sashimi-grade tuna. Try 3 minutes.
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|Serving Size: 1 serving (385g)|
|Recipe Makes: 4|
|Calories from Fat: 325 (53%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 75.6mg||23 %|
|Sodium 367.8mg||13 %|
|Potassium 1257.7mg||33 %|
|Total Carbohydrate 24.6g||7 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 17.9g|
|Protein 47.3g||68 %|
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Calories per serving: 614
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