How to make it

  • Whisk together lemon juice, salt, Dijon mustard, olive oil and black pepper in a small bowl. Place tuna steaks in a zip-top plastic bag and add 1/2 cup of the lemon juice mixture. Reserve the remaining vinaigrette. Toss bag to coat steaks well. Refrigerate for 30 minutes.
  • Meanwhile, place potatoes in a saucepan and cover with water; bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Drain potatoes and set aside to cool.
  • Slice potatoes into 1/2" slices and brush both sides of the potatoes with olive oil. Toss asparagus spears with olive oil to coat.
  • Prepare and preheat two sided grill. Remove steaks from marinade and grill 4 to 6 minutes, until desired doneness. Place the sliced potatoes and asparagus spears on the grill and grill 2-4 minutes until tender.
  • Combine mixed salad greens with the grape tomatoes and olives. Top the greens with the grilled asparagus, new potatoes and tuna steaks. Drizzle reserved vinaigrette over all and serve immediately.

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    " It was excellent "
    jenniferbyrdez ate it and said...
    This too. Thanks Grizz.
    Was this review helpful? Yes Flag
    " It was excellent "
    sparow64 ate it and said...
    Lovin this one!
    Was this review helpful? Yes Flag

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