Warm Tuna and Avocado Salad with Broiled Poblano
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 700.4
- Total Fat: 44.4 g
- Cholesterol: 120.0 mg
- Sodium: 89.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 6.8 g
- Protein: 52.6 g
View full nutritional breakdown of Warm Tuna and Avocado Salad with Broiled Poblano calories by ingredient
Introduction
A warm tuna and avocado salad made with fresh tuna and a bright wasabi/lime dressing, served in a broiled poblano pepper. A warm tuna and avocado salad made with fresh tuna and a bright wasabi/lime dressing, served in a broiled poblano pepper.Number of Servings: 2
Ingredients
-
- 1 lb. very fresh sashimi grade tuna
- 1 avocado (diced)
- 1/4 cup finely diced red onion
- 1/4 cup chopped green onion
- 2 poblano peppers
- 4 Tbsp olive oil
- Juice of 2 limes
- zest of 2 limes
- 2.5 tsp kosher salt
- 1 tsp wasabi powder
- 2 tsp soy sauce
- 10 dashes Tobasco sauce
Directions
1. Halve poblano peppers lengthwise, removing seeds, and place under a broiler (or on a grill). Cook until skin is charred (about 10 min, but keep a close eye). When cooled, remove skin.
2. Cut your tuna into two 1" thick steaks. (Optional: Cut the blood line (darker area) out of your fish if you prefer a milder flavor.)
3. Brush your tuna with olive oil and season with salt and pepper. Sear in a hot grill pan for about 1 min on each side. (Tuna should still be very rare in the center). Set aside to rest while you prepare the rest of the dish.
4. In a small bowl combine olive oil, lime juice, lime zest, kosher salt, wasabi powder, soy sauce and Tabasco to make dressing.
5. In a large bowl combine the tuna, avocado, red onion and green onion. Toss with salad dressing.
6. Serve salad in/on cooked poblanos.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DRCLANKY.
2. Cut your tuna into two 1" thick steaks. (Optional: Cut the blood line (darker area) out of your fish if you prefer a milder flavor.)
3. Brush your tuna with olive oil and season with salt and pepper. Sear in a hot grill pan for about 1 min on each side. (Tuna should still be very rare in the center). Set aside to rest while you prepare the rest of the dish.
4. In a small bowl combine olive oil, lime juice, lime zest, kosher salt, wasabi powder, soy sauce and Tabasco to make dressing.
5. In a large bowl combine the tuna, avocado, red onion and green onion. Toss with salad dressing.
6. Serve salad in/on cooked poblanos.
Serving Size: Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user DRCLANKY.