Post by JJ Judkins on Feb 22, 2011 9:43:06 GMT -6
* Exported from MasterCook *
Tuna Delight with Tropical Vinaigrette
Recipe By :Sheila Lukins
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 tuna steaks -- cut 1/2-inch thick (about 8 ounces each)
2 cups mixed baby salad greens (mesclun)
1 cup peeled and diced (1/2 inch) hothouse cucumber
1 cup diced (1/2 inch) ripe papaya
Salt and freshly ground black pepper -- to taste
1/3 cup to 1/2 cup Tropical Vinaigrette (see recipe)
2 tablespoons chopped flat-leaf parsley
1. Place the oil in a nonstick skillet over medium heat. Add the tuna and sear for 2 to 3 minutes per side, turning carefully. The tuna should be just pink on the inside. Remove to a plate and cool to room temperature. Carefully cut the tuna into 1-inch squares on a flat surface.
2. In a large bowl combine the salad greens, cucumber, papaya and tuna. Season with salt and pepper, then drizzle with the Tropical Vinaigrette. Gently toss and divide among 4 large plates. Sprinkle with the parsley.
Serves 4. Per serving: 314 calories, 6 g carbohydrates, 26 g protein, 21 g fat, 53 mg cholesterol
Source:
"Simply Delicious by Sheila Lukins from Parade magazine Pub date: 03.28.1999"
S(Archive):
"KitPatH 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 11g Fat (55.3% calories from fat); 20g Protein; 0g Carbohydrate; 0g Dietary Fiber; 32mg Cholesterol; 33mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Fat.
NOTES : (article) Cook Fish Like An Expert. Simple, tasty and foolproof recipes serve up savory fish dishes worth of a top chef.
TIP: Before you cut the cooked tuna, you must let it cool thoroughly so that it will firm up and slice neatly. Use a very sharp knife to cut the tuna into 1-inch squares. Arrange the salad decoratively in a cone shape in the center of each plate.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Tuna Delight with Tropical Vinaigrette
Recipe By :Sheila Lukins
Serving Size : 4 Preparation Time :0:00
Categories : Fish & Seafood New Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 tuna steaks -- cut 1/2-inch thick (about 8 ounces each)
2 cups mixed baby salad greens (mesclun)
1 cup peeled and diced (1/2 inch) hothouse cucumber
1 cup diced (1/2 inch) ripe papaya
Salt and freshly ground black pepper -- to taste
1/3 cup to 1/2 cup Tropical Vinaigrette (see recipe)
2 tablespoons chopped flat-leaf parsley
1. Place the oil in a nonstick skillet over medium heat. Add the tuna and sear for 2 to 3 minutes per side, turning carefully. The tuna should be just pink on the inside. Remove to a plate and cool to room temperature. Carefully cut the tuna into 1-inch squares on a flat surface.
2. In a large bowl combine the salad greens, cucumber, papaya and tuna. Season with salt and pepper, then drizzle with the Tropical Vinaigrette. Gently toss and divide among 4 large plates. Sprinkle with the parsley.
Serves 4. Per serving: 314 calories, 6 g carbohydrates, 26 g protein, 21 g fat, 53 mg cholesterol
Source:
"Simply Delicious by Sheila Lukins from Parade magazine Pub date: 03.28.1999"
S(Archive):
"KitPatH 2011"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 11g Fat (55.3% calories from fat); 20g Protein; 0g Carbohydrate; 0g Dietary Fiber; 32mg Cholesterol; 33mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Fat.
NOTES : (article) Cook Fish Like An Expert. Simple, tasty and foolproof recipes serve up savory fish dishes worth of a top chef.
TIP: Before you cut the cooked tuna, you must let it cool thoroughly so that it will firm up and slice neatly. Use a very sharp knife to cut the tuna into 1-inch squares. Arrange the salad decoratively in a cone shape in the center of each plate.
Nutr. Assoc. : 0 0 0 0 0 0 0 0