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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 21, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 50 mins Chill Time: 2 hrs Total Time: 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 ½ pound fresh ahi tuna fillets, cut 1 inch thick 1 tablespoon extra virgin olive oil 1 ¼ pound small new Yukon gold potatoes, thinly sliced 6 ears fresh sweet corn 1 cup chopped fresh cilantro 12 green onions, sliced 1 jalapeño pepper, seeded and sliced 1 Lime Dressing, below 1 red sweet pepper, chopped Chili powder Lime Wedges (optional) Lime Dressing 2 teaspoon freshly shredded lime peel (3 limes) ½ cup lime juice ½ cup extra virgin olive oil 2 cloves minced garlic 2 teaspoon ground coriander 2 teaspoon ground cumin ½ teaspoon salt ⅛ teaspoon freshly ground pepper Directions 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.) Meanwhile, cook potato slices in boiling salted water 5 to 8 minutes or until tender. Drain; set aside Cut corn from cob . In small bowl combine cilantro, green onions, and jalapeño; cover and chill. Prepare Lime Dressing; set aside. Break tuna into 3/4-inch pieces. 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 To serve, top with cilantro mixture and sweet pepper. Sprinkle with chili powder; pass lime wedges. Makes 6 servings. Lime Dressing 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. Rate it Print Nutrition Facts (per serving) 483 Calories 23g Fat 42g Carbs 33g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 483 % Daily Value * Total Fat 23g 29% Saturated Fat 3g 15% Cholesterol 51mg 17% Sodium 366mg 16% Total Carbohydrate 42g 15% Total Sugars 6g Protein 33g Vitamin C 80.9mg 404% Calcium 80.8mg 6% Iron 3.4mg 19% Potassium 1375mg 29% Folate, total 108.9mcg Vitamin B-12 0.6mcg Vitamin B-6 1.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.