Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 265mg
- Sodium: 540mg
- Total Carbohydrates: 8g
- Protein: 38g
Daily Values
0%
Vitamin A 90%
0%
Vitamin C 45%
0%
Iron 35%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Summer 2015.