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Grilled Tuna with Mint Viniagrette

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Submitted by christina25

YIELD

4 servings

PREP

25 min

COOK

8 min

READY

35 min

Ingredients

4 4
EACH EACH TUNA STEAKS
fresh *
3 45
TABLESPOONS ML MINT LEAVES
fresh, chopped
½ 118
2 3E+1
TABLESPOONS ML LIME JUICE
1 15
TABLESPOON ML WHITE WINE VINEGAR
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, minced
2 2
MEDIUM MEDIUM SHALLOTS
minced *
6 6
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
seeded and diced
3 3
CLOVES CLOVES GARLIC
briefly blanched, minced

Directions

Sprinkle tuna with pepper and coat with 1 to 2 tablespoons olive oil.

Cover with plastic wrap and refrigerate until ready to cook.

Combine the remaining ingredients in a small bowl.

Taste and correct the seasonings, adding salt and pepper to taste.

Grill tuna approximately 4 minutes per side and serve with some of the vinaigrette spooned across each steak and garnish with mint sprigs.

In place of the mint you may use a combination of mint and basil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 413 69% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 48mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 45g
Vitamin A 77% Vitamin C 51%
Calcium 6% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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