Recipe by Cooking Light June 1997

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Yield:
4 servings
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Ingredients

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Directions

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  • Combine first 5 ingredients in a small bowl. Stir well, and set aside. Combine carrot, celery, and cucumber in a bowl, and toss well.

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  • Brush oil over tuna, and sprinkle with salt and pepper. Place a large nonstick skillet over medium-high heat until hot. Add tuna, and cook 3 minutes on each side or until desired degree of doneness. Remove from skillet, and cool. Cut tuna diagonally across grain into thin slices.

  • Arrange 1 1/2 cups carrot mixture on each of 4 plates; top with tuna slices. Drizzle 2 tablespoons vinaigrette over each serving. Garnish with red onion slices, celery leaves, and lemon slices, if desired.

Nutrition Facts

323 calories; calories from fat 30%; fat 10.9g; saturated fat 2.6g; mono fat 3.4g; poly fat 3.7g; protein 41.2g; carbohydrates 11.4g; fiber 3.4g; cholesterol 65mg; iron 2.5mg; sodium 681mg; calcium 54mg.
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