Grilled Tuna with Farro Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Grilled Tuna with Farro Salad calories by ingredient
Introduction
Rich in omega-3, tuna is a great addition to any diet. Grilled tuna is given a boost of flavor by a brief rest in an orange marinade but any longer than 30 minutes and you’ll start to overpower the tuna’s delicate flavor. Rich in omega-3, tuna is a great addition to any diet. Grilled tuna is given a boost of flavor by a brief rest in an orange marinade but any longer than 30 minutes and you’ll start to overpower the tuna’s delicate flavor.Number of Servings: 4
Ingredients
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For Tuna:
1/2 cup chopped fresh basil
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1/4 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon minced garlic
4 (5-ounce) Yellowfin tuna steaks
For Salad:
2 1/4 cups boiling water
1 cup uncooked farro
11/3 cups chopped tomato
2/3 cup chopped roasted red pepper
1/2 cup chopped red onions
1 tablespoon capers
2 tablespoons chopped pitted kalamata olives
3 tablespoons fresh orange juice
1 tablespoon extra virgin olive oil
Directions
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.