Yellow fin tuna with confetti vegetables
- Number of Servings: 3
Ingredients
Directions
20 ounces bell pepper, 4 colors chopped roughly16 ounces broccoli flowerets, frozen1 teaspoon garlic salt1 tablespoon basil, dried12 ounces tuna, yellow fin1 ounce hot chili pepper, chopped fine2 tablespoons salad dressing base, Maple grove basil/ lime2 tablespoons scallions2 tablespoons balsamic vinegar, white balsamic vinegar
1. Marinate tuna in basil/lime salad dressing
2. Chop peppers into rough chunks, chop hot pepper in a blender until finely chopped
3. Place all peppers in roasting pan sprayed with oil, sprinkle salt and basil
4. Roast at 325 for about 30 minutes
5. Cook broccoli, add to peppers and roast another 30 minutes
6. Grill, broil or dry-pan fry tuna
7. Lay tuna on a bed of vegetables
Serving Size: 3 2 cup
Number of Servings: 3
Recipe submitted by SparkPeople user OVERWORKEDJANET.
2. Chop peppers into rough chunks, chop hot pepper in a blender until finely chopped
3. Place all peppers in roasting pan sprayed with oil, sprinkle salt and basil
4. Roast at 325 for about 30 minutes
5. Cook broccoli, add to peppers and roast another 30 minutes
6. Grill, broil or dry-pan fry tuna
7. Lay tuna on a bed of vegetables
Serving Size: 3 2 cup
Number of Servings: 3
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 241.4
- Total Fat: 2.0 g
- Cholesterol: 51.0 mg
- Sodium: 875.8 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 7.1 g
- Protein: 33.5 g
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