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
- 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.
- Whisk oil with vinegar and mustard. Stir in scallions, cilantro and tomatoes. Season with pepper.
- 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