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Grilled Tuna Salad

VIEWS 832

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 Teaspoon
  • Minced shallot - 50g
  • Cherry tomatoes - 2
  • Mustard 1 Teaspoon
  • Garlic clove, minced 1 large and mashed to a paste with ½ teaspoon salt
  • Anchovy paste 1 Teaspoon
  • Extra-virgin olive oil 1 Teaspoon
  • Minced fresh thyme 1 Teaspoon
  • Finely chopped fresh basil 2 Teaspoon
  • Crushed black pepper ½ teaspoon
Salad:
  • Green beans 30g 
  • Tuna streaks 50g
  • Vegetable oil for brushing
  • Lettuce leaf 2-3
  • Cherry -15g
  • Black olives chopped 10g
  • Hard boiled egg white chopped - 1
  • Finely chopped fresh parsley and/or basil 1 Tablespoon

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 cold 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 olives, cherries and chopped egg on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Grilled Tuna Salad - BY KHYATI RUPANI

10 FEB 2018
VIEWS 832

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