Grilled Tuna Over Arugula With Lemon Vinaigrette

The recipe Grilled Tunan Over Arugula With Lemon Vinaigrette can be made in roughly 45 minutes. This recipe serves 1 and costs $2.67 per serving. One serving contains 173 calories, 29g of protein, and 6g of fat. This recipe is liked by 176 foodies and cooks. The Fourth Of July will be even more special with this recipe. It is brought to you by Skinny Taste. A mixture of lemon juice, kosher salt, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a main course. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is outstanding. Similar recipes include Grilled Chicken Paillard With Arugulan And Lemon Vinaigrette, Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette, and Seared Tuna with Olive-Tapenade Vinaigrette and Arugula.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Season tuna with kosher salt and fresh cracked pepper.Place arugula and capers on a plate. Combine oil and lemon juice, salt and pepper.Heat your grill to high heat and clean grate well. When grill is hot, spray grate with oil to prevent sticking then place tuna on the grill; cook one minute without moving. Turn over and cook an additional minute; remove from heat and set aside on a plate.Slice tuna on the diagonal and place on top of salad. Top with lemon vinaigrette and eat immediately.Print This3 SP 8 PP Fish Recipes Grilled Recipes Recipes Salad Seafood Recipes Spring Summerposted June 28, 2011 by Gina15 Comments

 

Step by step:

1. Season tuna with kosher salt and fresh cracked pepper.

2. Place arugula and capers on a plate.

3. Combine oil and lemon juice, salt and pepper.

4. Heat your grill to high heat and clean grate well. When grill is hot, spray grate with oil to prevent sticking then place tuna on the grill; cook one minute without moving. Turn over and cook an additional minute; remove from heat and set aside on a plate.Slice tuna on the diagonal and place on top of salad. Top with lemon vinaigrette and eat immediately.Print This3 SP 8 PP Fish Recipes Grilled Recipes Recipes Salad Seafood Recipes Spring Summerposted June 28, 2011 by Gina15 Comments

Nutrition Information:

covered percent of daily need