Search
by Ingredient

Grilled Tuna with Citrus Shallot Vinaigrette

StarStarStarStarHalf star

Submitted by chad

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
EACH EACH LEMON
1 1
EACH EACH LIMES
1 15
TABLESPOON ML RICE VINEGAR
2 3E+1
TABLESPOONS ML SHALLOTS
sliced
1 15
TABLESPOON ML SUGAR
1 15
TABLESPOON ML VEGETABLE OIL
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
2 2
EACH EACH TUNA STEAKS *

Directions

Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime.

Try not to take the white pith along with the peel.

Julienne the peel.

Bring a cup of water to a boil, and drop the julienne peel in for 30 seconds.

Drain into a strainer and rinse with cold water.

Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette.

Coat the tuna steaks lightly with oil or spray with non-stick spray.

Grill for 2 to 3 minutes per side, basting with a little of the liquid from the vinaigrette.

Remove to plates and top with remaining vinaigrette.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 43g (1.5 oz)
Amount per Serving
Calories 111 42% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 18mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 20g
Vitamin A 20% Vitamin C 18%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

    Email this recipe