Recipes

Tuna asparagus salad

Cook Time

30-45 mnutes marinade time

Total Time

60 min

Servings

2-4 depnding on tuna size

Tuna asparagus salad

Tuna steaks are a great source of protein while being low in calories. Its a great source of vitamin D and iron. 

The addition of asparagus adds good fiber and is packed with vitamins and rich in antioxidants. I love the bigger Mexican onion bulbs but if they are hard to find you can use green onions grilled the same way.   

Tuna asparagus salad

Tuna steaks are a great source of protein while being low in calories. Its a great source of vitamin D and iron. 

The addition of asparagus adds good fiber and is packed with vitamins and rich in antioxidants. I love the bigger Mexican onion bulbs but if they are hard to find you can use green onions grilled the same way.   

Servings

2-4 depnding on tuna size

Total Time

60 min

Ingredients:  


1 cup Cilantro

1/4 cup Ginger

1 Lemon

Lemon zest 

4 cloves Garlic

1/4 cup Olive oil

2 tbls soy sauce 

2 tuna steaks 


12oz asparagus 

1/2 cup red onion

2 tbls rosemary 

1/4 cup soy sauce 


Mexican onion bulb or green onions

Lemon juice and salt for garnish


Directions:


Heat the oven to 250 degrees

Combined garlic, ginger, lemon zest, lemon juice, cilantro, olive oil, and soy sauce in a food processor and pulse fro about 30-45 seconds until you get a marinade consistency.


In a casserole dish, spread half of the marinade, add the fish, then top with the remaining marinade. Marinade in the refrigerator for about 30-45 minutes. 


In a separable, bowl combine the asparagus, red onion, Rosemary, and soy sauce and toss.


On a stove top grill or a large pan, add olive oil. 

When hot add tuna steaks (no need to pat dry a little of the marinade will add to the grilling flavor). Grill For three minutes then flip and grill for two minutes more. Add the tuna to a sheet pan along with the grilled marinade left on the grill/pan. Keep warm in the oven at about 250°.


Add a little bit more olive oil to the grill/pan then add the asparagus in a single layer, top with its marinade. 

Add the Mexican onion bulbs (or green onion) to the grill and Rosemary sprigs. 

Grill for about three minutes then turn all the vegetables. Cook until asparagus is softened.


Cut the tuna into strips.


On a bed of spinach add tuna steak, then the asparagus and the grilled onion, garnish with the grilled marinade from the fish,  salt and pepper, and a fresh squeeze of lemon.


Note: this goes great with black rice or roasted sweet potatoes.

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