Photo: Anna Pelzer
Republic of the Rio Grande Grilled Tuna and Grapefruit Supreme Salad
11 ingredients
serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
437
Calories
23g
Protein
27g
Fat
26g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 Texas red grapefruits
- 1 tablespoon white wine vinegar
- 3/4 cup olive oil
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 teaspoon minced jalapeño pepper, or hot pepper sauce
- 4 tuna steaks, 6 to 8 ounces each
- 6 cups mixed salad greens
- 2 tablespoons chopped fresh cilantro leaves
- 8 red onion slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes