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