Ingredients

  • 1 ½ pounds tuna or swordfish
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons rice vinegar
  • ½ teaspoon dry mustard
  • 4 scallions, chopped
  • ½ cup chopped cilantro
  • 4 medium-large ripe tomatoes, coarsely chopped
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      343 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 43 grams protein; 66 milligrams cholesterol; 90 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Either grill fish over medium-hot coals outdoors or broil it in the oven. Measure fish at thickest point and cook it 10 minutes to the inch.
  2. Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
  3. When fish is cooked, spoon some vinaigrette onto each of four dinner plates; arrange fish on top, and top with additional vinaigrette.

15 minutes

Dining and Cooking