Grilled Tuna with Farro Salad
- Number of Servings: 4
Ingredients
For Tuna:1/2 cup chopped fresh basil1 teaspoon grated orange zest1 tablespoon fresh orange juice1/4 teaspoon salt1/4 teaspoon freshly cracked black pepper1 teaspoon minced garlic4 (5-ounce) Yellowfin tuna steaksFor Salad:2 1/4 cups boiling water1 cup uncooked farro11/3 cups chopped tomato2/3 cup chopped roasted red pepper1/2 cup chopped red onions1 tablespoon capers2 tablespoons chopped pitted kalamata olives3 tablespoons fresh orange juice1 tablespoon extra virgin olive oil
For the tuna:
Combine first 6 ingredients in a glass baking dish; add tuna and turn to coat with marinade. Chill no more than 30 minutes.
For the salad:
Bring water to a boil in a large saucepan over medium-high heat. Add farro and reduce heat to medium-low. Cook, covered, 30 minutes or until farro is tender. Turn off the heat and let stand 10 minutes. Meanwhile, in a large bowl, combine remaining salad ingredients. Drain farro before adding to bowl; gently toss to coat.
Prepare indoor or stove-top grill for medium-high heat. Remove tuna from marinade, discarding marinade, and pat dry. Rub tuna steaks 1 tablespoon vegetable oil and grill each side 2 minutes for medium-rare. Serve the tuna over the barley salad.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMVICARS.
Combine first 6 ingredients in a glass baking dish; add tuna and turn to coat with marinade. Chill no more than 30 minutes.
For the salad:
Bring water to a boil in a large saucepan over medium-high heat. Add farro and reduce heat to medium-low. Cook, covered, 30 minutes or until farro is tender. Turn off the heat and let stand 10 minutes. Meanwhile, in a large bowl, combine remaining salad ingredients. Drain farro before adding to bowl; gently toss to coat.
Prepare indoor or stove-top grill for medium-high heat. Remove tuna from marinade, discarding marinade, and pat dry. Rub tuna steaks 1 tablespoon vegetable oil and grill each side 2 minutes for medium-rare. Serve the tuna over the barley salad.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SAMVICARS.
Nutritional Info Amount Per Serving
- Calories: 315.4
- Total Fat: 6.5 g
- Cholesterol: 82.2 mg
- Sodium: 210.1 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.7 g
- Protein: 45.6 g
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