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Grilled Tuna Salad Recipe

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This recipe for Grilled Tuna Salad, by , is from The Team Supreme Figure and Fitness Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shana Martin
Added: Friday, March 21, 2008


• 1 lb of tuna steaks
• mixed green salad
• 6 asparagus spears, trimmed
• 2 hard boiled omega 3 eggs
• 1/3 cup of green olive slivers
• 2 tbsp of olive oil
• 2 tbsp balsamic vinegar
• juice from 1/2/ lemon
• Salt and pepper to taste

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 not to burn. They need to be turned frequently to avoid this. When both are finished, transfer to a cutting board. For the tuna, slice evenly into thin slices. For the asparagus, cut into even chunks.
In a small pot boil enough water to just cover the eggs. Boil the eggs for approximately 7 minutes. Once finished, pull from the stove and run under some cold water to cool down. When cool to the touch, peel away shell. Let sit.
On two separate plates, divide the mixed greens. Take one egg for each plate and crumble with your hands. Divide the olive and distribute onto each plate as well. Distribute even portions of both tuna, and asparagus, onto the plates. Drizzle with olive oil and vinegar. Salt and pepper to taste.
Serves 2




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