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Layered Tuna Salad

Makes: 6 servings
Prep 50 mins Chill 2 hrs  .
Layered Tuna Salad
Ingredients
  • 1 1/2  pounds  fresh ahi tuna fillets, cut 1 inch thick
  • 1  tablespoon  extra virgin olive oil
  • 1 1/4  pounds  small new Yukon gold potatoes, thinly sliced
  • 6  ears fresh sweet corn
  • 1  cup  chopped fresh cilantro
  • 12  green onions, sliced
  • 1  jalapeno pepper, seeded and sliced
  • 1  Lime Dressing, below
  • 1  red sweet pepper, chopped
  •  Chili powder
  •  Lime Wedges (optional)
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
  • 2  teaspoons  freshly shredded lime peel (3 limes)
  • 1/2  cup  lime juice
  • 1/2  cup  extra virgin olive oil
  • 2  cloves  minced garlic
  • 2  teaspoons  ground coriander
  • 2  teaspoons  ground cumin
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  freshly ground pepper
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 483,
  • Fat, total (g) 23,
  • chol. (mg) 51,
  • sat. fat (g) 3,
  • carb. (g) 42,
  • Monosaturated fat (g) 15,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 7,
  • sugar (g) 6,
  • pro. (g) 33,
  • vit. A (IU) 2041,
  • vit. C (mg) 81,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 14,
  • Pyridoxine (Vit. B6) (mg) 2,
  • Folate (g) 109,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 366,
  • Potassium (mg) 1375,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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