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Air-Fried Tuna Steak Salad with Blood Orange Vinaigrette
Air-Fried tuna steak salad with a blood orange vinaigrette served with fresh garlic bread.
Servings (slide to adjust):
Calories per serving: 329kcal
Equipment
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Ingredients
- 3 ounces Ahi Tuna, broiled
- ½ teaspoon *Mis Rubins Fish Magic
~~ Dressing ~~
- ½ teaspoon paprika
- ¼ teaspoon chipotle powder
- 1 tablespoon cilantro, chopped
- 1 blood orange, juiced
- ½ teaspoon *dry mustard
- 2 tablespoons balsamic vinegar
- ⅓ cup *olive oil
~~ Salad ~~
- 1 head romaine
- ½ cup cabbage, chopped
- 2 Red onion, sliced
- 1 tablespoon parmesan, shaved
- 1 tablespoon *sun-dried tomatoes
- 1 tablespoon dried cherry
- 1 Tomato, chopped
- 1 avocado, sliced
- ¼ cup wonton strips
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
Instructions
- Sprinkle the seasoning on both sides of the tuna and set aside.
- Chop the ingredients, except the avocado, for the salad and put them together in a large bowl. Toss with the dressing. Set the avocado aside.
- Put the tuna steak in the air fryer at 400 for 8 minutes. Remove it and let it rest for about 10 minutes, then slice it thinly.
- Put the salad on a nice platter and put the tuna slices on the top in the middle. Put the avocado slices on top of the salad as well.
Nutrition
Serving: 175gCalories: 329kcalCarbohydrates: 21gProtein: 7gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 3mgSodium: 650mgPotassium: 834mgFiber: 5gSugar: 7g
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.