Warm Citrus Tuna Salad
One bite of this scrumptious citrus seafood salad and you'll be able to name that tuna. These gourmet greens are what you'd expect out of a five-star restaurant for a whole lot less.
Course Brunch, Seafood, Vinaigrettes
Cuisine American
Servings 2 servings
Calories 1013.06 kcal
- 1 floz fresh orange juice
- 1 floz lemon juice
- 4/25 cup(s) low sodium chicken broth
- 1 teaspoon(s) brown sugar
- 1 teaspoon(s) olive oil
- 33/100 tablespoon(s) anchovy paste
- 1 clove garlic, crushed
- 1/4 teaspoon(s) dried thyme
- 12 ounce(s) small red potatoes, cut into bite-size pieces
- 1 cup(s) tender green beans
- 33/100 cup(s) sun dried tomatoes
- 16 ounce(s) tuna steaks
- 4 cup(s) salad greens
For vinaigrette, combine juices, broth, brown sugar, olive oil, anchovy paste, garlic and thyme.
Bring saucepan of water to boil.
Add potatoes, haricot verts and tomatoes.
Simmer 15-20 minutes or until potatoes are tender.
Drain.
Rinse fish and pat dry.
Coat skillet with non-stick spray and cook fish over medium-high heat for 2-4 minutes.
Create beds of greens on 2 plates.
Place potatoes and haricot verts on lettuce; top with fish and sprinkle with tomatoes.
Ladle vinaigrette over all.
Calories: 1013.06kcalCarbohydrates: 96.09gProtein: 119.41gFat: 17.39gSaturated Fat: 2.13gCholesterol: 218.55mgSodium: 571.6mgFiber: 18.47gSugar: 12.61g
Keyword Dinner Parties, Heart Healthy, Low Calorie, Low Fat, Low Sodium