Try this Fiery Grilled Tuna with Jicama and Avocado Salad recipe, or contribute your own.
Suggest a better descriptionPre=heat great on high.
To make the fiery rub, in a small bowl combine the coriander, cumin, and chili powder.
Rinse and pat tuna steaks dry. Brush tuna with 1T oil and sprinkle fiery rub on one side of the steak. Oil the grill grates and place tuna on the grill with the rub side down, cook until slightly charred and a crust has formed, 2-3 minutes. Turn the fish, grill 3-4 minutes longer for medium doneness. Remove and let tuna rest 5 minutes.
To make the vinaigrette, in a large bowl, whisk together 1/3c oil, lime juice, vinegar, onions, chipotle peppers, salt and pepper. Add jicama, cilantro, and arugula, toss with vinaigrette. Gently incorporate the avocado.
Store 2 tuna steaks for the Mediterranean Tuna Salad. Slice remaining tuna into 1/2-inch thick slices. Plate the salad and top with sliced tuna.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 141 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.7g | 21 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.7mg | 0 % | |
Potassium 355mg | 9 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 2.5g | ||
Protein 1.5g | 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: 165
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