Added Annette not tested
1. Preheat oven to 350 degrees.
2. Place tuna steaks on cooking sheet, spray lightly with olive oil cooking spray.
3. Bake tuna in oven for 20-30 minutes, until lightly pink in center.
4. Remove tuna from baking sheet and allow to cool in refrigerator.
5. Prepare dressing, mix 1/2 cup olive oil, lemon juice, white wine vinegar, and all spices (except paprika) in small bowl.
6. Refrigerate olive oil mixture until ready to prepare salad.
7. Cook quinoa according to package. Cool throughly.
6. In small skillet, add 2 Tbsp olive oil and heat over medium heat.
7. Add shallots to heated olive oil and sauté for 2-3 minutes.
8. In medium pan, boil water.
9. Add asparagus and edamame to boiling water and cook until tender (2 minutes).
10. Drain vegetables and allow to cool.
11. When cooled, add asparagus, edamame, shallots and tomatoes to large bowl.
12. Pour chilled dressing over vegetables and mix thoroughly.
13. On serving platter, spread quinoa on the platter.
14. Over quinoa, spread vegetable mixture.
15. Divide tuna steaks in halve, place tuna over vegetables and quinoa.
16. Garnish with paprika and serve with toasted naan bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 369 | ||
Calories from Fat: 104 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 34.9mg | 1 % | |
Potassium 653.1mg | 17 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 36.9g | ||
Protein 21.6g | 31 % | |
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: 369
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