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Grilled Tuna Salad

VIEWS 1989
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Energy (kcal) - 175

Protein (g) - 16

Carbohydrate (g) - 13

Fat (g) - 6

Khyati's Health-O-Meter Says:

This salad contains, tuna which contains many minerals that act an antioxidant and which is also rich in Omega3 fatty acids. Combination of olive oil with greens and veggies make this dish extremely healthy and tasty meal.

INGREDIENTS:

Dressing:

  • White vinegar - 2 tsp
  • Shallots, minced - 50 g
  • Cherry tomatoes - 2 nos 
  • Mustard - 1 tsp
  • Garlic, minced and mashed - 1 large clove
  • Salt - ½ tsp
  • Anchovy paste - 1 tsp
  • Extra-virgin olive oil - 1 tsp
  • Fresh thyme, minced - 1 tsp
  • Fresh basi, Finely chopped - 2 tsp
  • Black pepper, crushed -  ½ tsp
Salad:
  • Green beans - 30 g
  • Tuna steaks - 50 g
  • Vegetable oil for brushing
  • Lettuce leaf - 2-3 leaves
  • Cherry - 15 g
  • Black olives, chopped - 10 g
  • Hard-boiled egg white, chopped - 1no
  • Fresh parsley and/or basil finely chopped - 1 tbsp

DIRECTIONS:
Step 1 Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste. Step 2 Cook beans in a pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and culd water to stop cooking.  Step 3 Prepare grill for cooking.  Step 4 Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into pieces. Step 5 Transfer tuna to a platter Drain beans and pat dry. Toss beans in bowl with dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with dressing and salt and pepper to taste, then transfer to platter. Step 6 Arrange ulives, cherries and chopped egg on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
  • Recipe Category:
    • Fish
    Recipe Title:

    Grilled Tuna Salad

    Recipe Views:
    1989
    Recipe Type:
    Non Veg
    Recipe Kcal:
    175

    Energy
    (kcal)

    16

    Protein
    (g)

    13

    Carbohydrate
    (g)

    6

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    This salad contains, tuna which contains many minerals that act an antioxidant and which is also rich in Omega3 fatty acids. Combination of olive oil with greens and veggies make this dish extremely healthy and tasty meal.

    INGREDIENTS:

    Dressing:

    • White vinegar - 2 tsp
    • Shallots, minced - 50 g
    • Cherry tomatoes - 2 nos 
    • Mustard - 1 tsp
    • Garlic, minced and mashed - 1 large clove
    • Salt - ½ tsp
    • Anchovy paste - 1 tsp
    • Extra-virgin olive oil - 1 tsp
    • Fresh thyme, minced - 1 tsp
    • Fresh basi, Finely chopped - 2 tsp
    • Black pepper, crushed -  ½ tsp
    Salad:
    • Green beans - 30 g
    • Tuna steaks - 50 g
    • Vegetable oil for brushing
    • Lettuce leaf - 2-3 leaves
    • Cherry - 15 g
    • Black olives, chopped - 10 g
    • Hard-boiled egg white, chopped - 1no
    • Fresh parsley and/or basil finely chopped - 1 tbsp

    DIRECTIONS:
    Step 1 Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste. Step 2 Cook beans in a pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and culd water to stop cooking.  Step 3 Prepare grill for cooking.  Step 4 Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into pieces. Step 5 Transfer tuna to a platter Drain beans and pat dry. Toss beans in bowl with dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with dressing and salt and pepper to taste, then transfer to platter. Step 6 Arrange ulives, cherries and chopped egg on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.
    Recipe Title: Grilled Tuna Salad
  • Recipe Category: Fish
    • Recipe Views: 1989
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 175 (kcal), Protein 16 (g), Carbohydrate 13 (g), fat 6 (g).





    Khyati's
    Health-O-Meter Says:

    This salad contains, tuna which contains many minerals that act an antioxidant and which is also rich in Omega3 fatty acids. Combination of olive oil with greens and veggies make this dish extremely healthy and tasty meal.

    INGREDIENTS:

    Dressing:

    • White vinegar - 2 tsp
    • Shallots, minced - 50 g
    • Cherry tomatoes - 2 nos 
    • Mustard - 1 tsp
    • Garlic, minced and mashed - 1 large clove
    • Salt - ½ tsp
    • Anchovy paste - 1 tsp
    • Extra-virgin olive oil - 1 tsp
    • Fresh thyme, minced - 1 tsp
    • Fresh basi, Finely chopped - 2 tsp
    • Black pepper, crushed -  ½ tsp
    Salad:
    • Green beans - 30 g
    • Tuna steaks - 50 g
    • Vegetable oil for brushing
    • Lettuce leaf - 2-3 leaves
    • Cherry - 15 g
    • Black olives, chopped - 10 g
    • Hard-boiled egg white, chopped - 1no
    • Fresh parsley and/or basil finely chopped - 1 tbsp

    DIRECTIONS:
    Step 1 Whisk together vinegar, shallot, mustard, garlic paste, and anchovy paste in a small bowl until combined well, then add oil in a slow stream, whisking until emulsified. Whisk in thyme, basil, and salt and pepper to taste. Step 2 Cook beans in a pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and culd water to stop cooking.  Step 3 Prepare grill for cooking.  Step 4 Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into pieces. Step 5 Transfer tuna to a platter Drain beans and pat dry. Toss beans in bowl with dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with dressing and salt and pepper to taste, then transfer to platter. Step 6 Arrange ulives, cherries and chopped egg on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

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    Grilled Tuna Salad - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 1989
    COMMENTS 0

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