Layered Tuna Salad
Recipe from Better Homes and Gardens

Layers of grilled tuna, fresh sweet corn, and Yukon gold potato slices are drizzled with a citrusy lime dressing in this main dish recipe.


Layered Tuna Salad

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Servings: Makes 6 servings.
Prep Time: 50 mins
Total Time: 2 hrs 50 mins
Related Categories: Cut Corn, Dinner, Easy and Quick Dinners, Fruit Salad Dressing, Low Carb Fish Dishes, Low Sodium, Onions, Peppers, Potatoes, Tuna, Tuna Salad, Tuna Salad, Tuna Salad

 
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Ingredients
  • 1-1/2 lb.
    fresh ahi tuna fillets, cut 1 inch thick
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  • 1 Tbsp.
    extra virgin olive oil
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  • 1-1/4 lb.
    small new Yukon gold potatoes, thinly sliced
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  • 6 ears
    fresh sweet corn
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  • 1 cup
    chopped fresh cilantro
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  • 12 
    green onions, sliced
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  • 1 
    jalapeno pepper, seeded and sliced
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  • 1 recipe
    Lime Dressing, below
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  • 1 medium
    red sweet pepper, chopped
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  •  
    Chili powder
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  •  
    Lime Wedges (optional)
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Directions
1.
Rinse tuna; pat dry. Brush tuna with olive oil; sprinkle with salt and pepper. For charcoal grill, grill tuna on greased rack of uncovered grill directly over medium coals, 8 to 12 minutes or until fish flakes easily when tested with fork and center is slightly pink, turning once. (For gas grill, preheat grill. Reduce heat to medium. Place tuna on greased rack over heat. Cover; grill as above.)
2.
Meanwhile, cook potato slices in boiling salted water 5 to 8 minutes or until tender. Drain; set aside Cut corn from cob .
3.
In small bowl combine cilantro, green onions, and jalapeno; cover and chill. Prepare Lime Dressing; set aside. Break tuna into 3/4-inch pieces.
4.
Place tuna evenly on bottom of 3-quart rectangular baking dish. Drizzle with a 1/3 of the Lime Dressing. Add potatoes; drizzle with another 1/3 of the dressing. Add corn and drizzle with remaining dressing. Sprinkle lightly with salt and pepper. Cover and chill in refrigerator 2 to 3 hours
5.
To serve, top with cilantro mixture and sweet pepper. Sprinkle with chili powder; pass lime wedges. Makes 6 servings.
6.
Lime Dressing: Finely shred 2 teaspoons of peel from 3 limes. Squeeze enough lime juice to equal 1/2 cup. In small bowl whisk together 2 teaspoons lime peel, 1/2 cup lime juice, 1/2 cup extra virgin olive oil, 2 cloves minced garlic, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground pepper.
Nutrition information
Per serving: Calories 483, Total Fat 23 g, Saturated Fat 3 g, Monounsaturated Fat 15 g, Polyunsaturated Fat 3 g, Cholesterol 51 mg, Sodium 366 mg, Carbohydrate 42 g, Total Sugar 6 g, Fiber 7 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 137%, Calcium 8%, Iron 19%. Percent Daily Values are based on a 2,000 calorie diet
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