Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
264
Calories
22g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
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
- =
- 4 cups mesclun
- 1 1/2 lbs ahi tuna, sliced two inches thick
- 2 tbsp prepared mustard
- 2 tbsp crushed black peppercorns
- 1 tbsp cilantro, chopped
- juice of 2 limes
- 1/4 cup cured black olives,pitted
- 1/2 cup red bell pepper, grilled and chopped
- =
Directions
1
Preheat grill or a nonstick sauté pan. Coat the tuna with mustard. Mix the peppercorns and cilantro and cover the tuna. Sear the tuna on a very hot grill or in a sauté pan and cook 2 minutes on each side. Remove and slice very thinly . Place while still hot on the mesclun greens. Top with the fresh lime juice, olives, and red pepper. Serve immediately. Nutritional information Calories 280, protein 41g,Protein 41g, Fat 10g, Sat Fat 2.5g, Cholesterol 7mg, Fiber 2g, Sodium 240mg From the cookbook of George Hirsch "Living It Up"
Recipe sourced from
fandom