NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Layered Tuna Salad

Layers of grilled tuna, fresh sweet corn, and Yukon gold potato slices are drizzled with a citrusy lime dressing in this main dish recipe.

3.5 by 9 people
9,633 views
Rate me!
  • Makes: 6 servings
  • Prep: 50 mins
  • Chill: 2 hrs .

Layered Tuna Salad

Ingredients

Directions

  1. Rinse tuna; pat dry. Brush tuna with olive oil; sprinkle with salt and pepper. For charcoal grill, grill tuna on greased rack of uncovered grill directly over medium coals, 8 to 12 minutes or until fish flakes easily when tested with fork and center is slightly pink, turning once. (For gas grill, preheat grill. Reduce heat to medium. Place tuna on greased rack over heat. Cover; grill as above.)
  2. Meanwhile, cook potato slices in boiling salted water 5 to 8 minutes or until tender. Drain; set aside Cut corn from cob .
  3. In small bowl combine cilantro, green onions, and jalapeno; cover and chill. Prepare Lime Dressing; set aside. Break tuna into 3/4-inch pieces.
  4. Place tuna evenly on bottom of 3-quart rectangular baking dish. Drizzle with a 1/3 of the Lime Dressing. Add potatoes; drizzle with another 1/3 of the dressing. Add corn and drizzle with remaining dressing. Sprinkle lightly with salt and pepper. Cover and chill in refrigerator 2 to 3 hours
  5. To serve, top with cilantro mixture and sweet pepper. Sprinkle with chili powder; pass lime wedges. Makes 6 servings.

Lime Dressing

Ingredients

Directions

  1. Finely shred 2 teaspoons of peel from 3 limes. Squeeze enough lime juice to equal 1/2 cup. In small bowl whisk together lime peel, lime juice, olive oil, garlic, coriander, cumin, salt, and freshly ground pepper.

Nutrition Facts (Layered Tuna Salad)

    Per serving:
  • 483 kcal cal.,
  • 23 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 15 g monounsatured fat),
  • 51 mg chol.,
  • 366 mg sodium,
  • 42 g carb.,
  • 7 g fiber,
  • 6 g sugar,
  • 33 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...