Grilled Tuna Steak with Fresh Herb and Peanut Salad
Serves 4
Time 20 min
Fresh herbs tossed with a simple lime dressing and dry-roasted peanuts are a bright accompaniment to grilled tuna. If you like heat, spike the dressing with half of a finely chopped, seeded (or not) jalapeño or serrano pepper.
Special Diets:
Ingredients
- 2 1/2 tablespoons lime juice
- 1/2 shallot, very finely chopped
- 2 teaspoons honey
- 1/2 teaspoon coarse sea salt, divided
- 3/4 pound yellowfin tuna steak, thawed if frozen
- 2/3 cup loosely packed fresh mint leaves
- 2/3 cup loosely packed fresh basil leaves, sliced
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1/4 cup dry-roasted peanuts, chopped
Method
Prepare a grill for medium-high heat cooking.
In a large bowl, whisk together lime juice, shallot, honey and 1/4 teaspoon of the salt. Set aside.
Sprinkle tuna with remaining 1/4 teaspoon salt.
Grill tuna, flipping once, until browned on the outside but still deeply pink in the center, 3 to 4 minutes per side.
Transfer to a cutting board.
Add mint, basil, parsley and green onions to the bowl with lime dressing and toss.
Divide between 4 plates and sprinkle evenly with peanuts.
Thinly slice tuna and fan slices over salad.
Nutritional Info:
Per serving: 200 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 280mg sodium, 8g carbohydrates (3g dietary fiber, 2g sugar), 23g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 1/2 tablespoons lime juice
- 1/2 shallot, very finely chopped
- 2 teaspoons honey
- 1/2 teaspoon coarse sea salt, divided
- 3/4 pound yellowfin tuna steak, thawed if frozen
- 2/3 cup loosely packed fresh mint leaves
- 2/3 cup loosely packed fresh basil leaves, sliced
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 4 green onions, thinly sliced
- 1/4 cup dry-roasted peanuts, chopped