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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

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

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	large	egg, hard boiled
33	leaves	Lettuce (mixed greens)
1/2	cup	olives, sliced, black
2 1/4	tablespoons	olive oil, extra virgin
3	tablespoons	balsamic vinegar
1/2	lemon yields	lemon juice
1 1/2	dash	salt
1 1/2	dash	black pepper

Steps

Sequence	Step

1	Preheat 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.
2	While 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.
3	Divide 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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