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Recipes - Grilled Tuna Salad (Low Carb)

Recipe Name

Grilled Tuna Salad (Low Carb)

Submitted by jrsmith72
Recipe Description Low carb day tuna salad
Quantity 1 Quantity Unit 1 Servings  
Prep Time (minutes) 5 Cook Time (minutes) 15 Ready In (minutes) 20
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
1/8
cans Finfish, tuna, light, canned in water, drained solids
3/4
can (300 x 407)Asparagus, canned, drained solids
3
largeegg, hard boiled
33
leavesLettuce (mixed greens)
1/2
cupolives, sliced, black
2
1/4
tablespoonsolive oil, extra virgin
3
tablespoonsbalsamic vinegar
1/2
lemon yieldslemon juice
1
1/2
dashsalt
1
1/2
dashblack pepper
Steps
Sequence Step
1Preheat grill to 350°F. When it has reached the appropriate temperature, grill the tuna for 6 minutes, turning once. At the same time, grill the asparagus, watching them closely so as not to burn. They must be turned frequently to avoid this. When both are finished, transfer to a cutting board. Slice the tuna evenly into thin slices. Cut the asparagus into even chunks.
2While the fish is cooking, take a small pot and add enough water to just cover the eggs. Boil the eggs for approximately 7 minutes. Remove from the pot and run under cold water to cool. When cool to the touch, peel away shell. Let sit.
3Divide the mixed greens on to two separate plates. Crumble one egg over each plate. Divide the olive slivers and distribute onto each plate as well. Distribute even portions of both tuna and asparagus onto the plates. Drizzle with olive oil, lemon and vinegar. Salt and pepper to taste.






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