Chef Walter Staib & Deborah Heart And Lung Center
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Ahi Tuna Mediterranean Salad
Lime is the new salt! This recipe uses lime juice for flavor instead of salt, which is not a heart healthy ingredient.
A Recipe by Chef Walter Staib
Serves 8
5 tablespoons fresh lime juice
6 tablespoons balsamic vinegar
2 cloves garlic, minced
2 pounds ahi tuna
4 tablespoons olive oil
freshly ground pepper
1 pint grape tomatoes
1 red onion, sliced
8 kalamata olives, chopped (optional)
1 cucumber, chopped
1 cup artichoke hearts in water
2 heads romaine lettuce, chopped
3 tablespoons fresh parsley, chopped
3 tablespoons fresh basil, chopped
½ cup reduced fat feta cheese
1 head radicchio, leaves separated
1. Combine lime juice, 1 tablespoon balsamic vinegar and garlic in a bowl. Season fish with freshly ground pepper and let stand in marinade for 10 minutes on each side in the refrigerator.
2. With clean hands, rub 1 tablespoon olive oil onto both sides of fish.
3. Heat a nonstick skillet to very hot and almost smoking. Add tuna to pan and sear until desired doneness. Flip with a spatula and sear the other side. Remove immediately.
4. Slice tuna with a very sharp knife into thin slices.
5. Combine all vegetables and herbs in a bowl and toss with 5 tablespoons balsamic vinegar, 2 tablespoons lime juice and remaining olive oil.
6. Serve salad in radicchio leaves and top salad with cheese and ahi tuna slices.
Chef's Note: This recipe allows for one tablespoon feta cheese per person. This is a wonderful ingredient to use in moderation because it has big flavor and only requires a small portion. If sodium is a big concern, omit the olives.
Recipes| Total # serv | Cals | Total Fat g | Sat Fat g | Chol mg | Fiber g | Carbs g | Protein g
HH Ahi Tuna Mediterranean with olives: 8 | 312 | 11 | 2.1 | 68 | 321 | 5 | 15 | 39
HH Ahi Tuna Mediterranean: 8 | 302 | 10 | 2.1 | 68 | 284 | 5 | 15 | 39
