Try a new take on the classic tuna salad from Nice, France. This version uses mahi mahi, a fish with a firm texture and a mildly sweet taste that goes well with steamed asparagus, hard-cooked eggs and lettuce. It nicely balances the bright flavors of a lemon-herb vinaigrette.
Servings and Ingredients
|2 tbsp. fresh lemon juice|
|1 tbsp. finely chopped shallot|
|1 ½ tsp. chopped fresh Italian parsley|
|½ tsp. Hy-Vee whole-grain mustard|
|¾ tsp. chopped fresh thyme|
|¼ tsp. Hy-Vee honey|
|¼ tsp. sea salt flakes|
|⅛ tsp. Hy-Vee black pepper|
|⅓ c. Hy-Vee Select extra-virgin olive oil|
|4 (6 oz each) mahi mahi fillets|
|Salt and black pepper, to taste|
|½ lbs. asparagus, trimmed and steamed|
|½ c. Hy-Vee Kalamata or nicoise olives, sliced|
|2 Roma tomatoes, cut into wedges|
|3 soft-boiled eggs, shelled, halved|
|4 c. mixed salad greens|
- For vinaigrette, in a small bowl whisk together lemon juice, shallot, parsley, mustard, thyme, honey, sea salt and pepper. Whisk in oil. Cover and chill until serving time.
- Prepare a charcoal or gas grill with greased grill grates for direct grilling over medium-high heat. Grill mahi mahi for 6 to 8 minutes or until desired doneness, turning once. Season to taste with salt and pepper.
- Arrange fish, asparagus, olives, tomatoes, eggs and salad greens on dinner plates. Serve with dressing.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 265mg
- Sodium: 540mg
- Total Carbohydrates: 8g
- Protein: 38g