Try this Southwestern Grilled Tuna Salad with Basilgarlic Vinaigrett recipe, or contribute your own.
Suggest a better descriptionPrepare a wood or charcoal fire and let it burn down to embers. Brush the tuna steaks with 4 teaspoons of the olive oil, season to taste with salt and pepper, and grill to desired doneness, 2 minutes on each side for medium rare. Brush the potatoes with 1 teaspoon of oil, and grill about 2 minutes, turning. When done, slice thick. Dress the greens with about half of the vinaigrette and toss gently with the avocados, tomatoes, olives and potatoes. For each serving, place 1 tuna steak on a large plate and drizzle with a little vinaigrette. Arrange the salad around the tuna, giving each plate an equal portion of avocados, tomatoes, potatoes, and olives. Sprinkle with capers and serve. Yield: 4 first course servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: GRILLING & CHILLIN SHOW #GR3609 Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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Serving Size: 1 Serving (563g) | ||
Recipe Makes: 4 | ||
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Calories: 513 | ||
Calories from Fat: 165 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 249.6mg | 9 % | |
Potassium 2232.4mg | 59 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 36.8g | ||
Protein 40.6g | 58 % | |
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: 513
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