How To Make Grilled Tuna over Arugula with Lemon Vinaigrette
This light and hearty dish is made of arugula and caper mix topped with grilled tuna. Finish off with lemon vinaigrette for the overflowing freshness.
- 5ozsashimi tuna,sushi grade
- 1tspextra virgin olive oil
- 1tspfresh lemon juice
- 2cupsbaby arugula
- Kosher salt and fresh pepper
Season tuna with kosher salt and fresh cracked pepper.
Place arugula and capers on a plate.
Combine oil, lemon juice, salt, and pepper.
Heat your grill to high heat and clean grate well.
When grill is hot, spray grate with oil to prevent sticking then place tuna on the grill; cook one minute without moving.
Turn over and cook an additional minute; remove from heat and set aside on a plate.
Slice tuna on the diagonal and place on top of salad.
Top with lemon vinaigrette and eat immediately.
- Calories: 200.66kcal
- Fat: 5.34g
- Saturated Fat: 0.89g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.46g
- Polyunsaturated Fat: 0.74g
- Carbohydrates: 1.30g
- Fiber: 0.45g
- Sugar: 0.42g
- Protein: 35.07g
- Cholesterol: 55.28mg
- Sodium: 390.76mg
- Calcium: 30.88mg
- Potassium: 687.47mg
- Iron: 1.41mg
- Vitamin A: 41.72µg
- Vitamin C: 4.09mg
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