Marinate cucumbers, green beans, and mushrooms in vinegrette for 3 hours or overnight.
Crush 1/2 pint of blueberries and mix into the teriyaki sauce, let set 1 hour.
Coat tuna medallions with crushed pepper
Arrange greens on individual plates, place small amount of green beans, cucumbers and mushrooms on each plate.
Prepare a hot grill. Grill tuna on both sides, tuna should be slightly pink inside.
Place a tuna medallion on each plate, spoon one to two tablespoons of teriyaki on top, garnish with fresh blueberries. Seve immeadiately.
Keep size of crushed pepper small. be careful not to put too much pepper on when covering medallions or it will be over powering.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (308g)|
|Recipe Makes: 10|
|Calories from Fat: 13 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 42.1mg||13 %|
|Sodium 880mg||30 %|
|Potassium 803mg||21 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 13g|
|Protein 24g||34 %|
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.
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