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Nutrition Facts
Serving Size 392 g
(Approx. 4 Servings)
Amount Per Serving
Calories 570 Calories From Fat 330
% Daily Value*
Total Fat 37 g 57%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 150 mg 50%
Sodium 190 mg 8%
Total Carbohydrate 27 g 9%
Dietary Fiber 9 g 36%
Sugars 5 g
Protein 34 g
Vitamin A 20% • Iron 15%
Vitamin C 40% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Southwestern Nicoise Salad

Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 ahi tuna steaks, thawed
1 Tbsp canola oil
1/4 Tsp ground cumin
1 lime, zested and juice reserved
2 corn
1/2 cup(s) olive oil
2 Tbsp rice wine vinegar
1 Tsp Dijon mustard
1/2 jalapeno pepper
1/2 bunch cilantro
1 garlic clove
6 baby red potatoes, quartered and boiled
2 large eggs, boiled
8 Oz French green beans, blanched
1 avocado, diced
1/4 cup(s) Cotija cheese
10 Castile Vitrano olives
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Instructions

1
Preheat grill to medium high heat.
2
Coat tuna with canola oil, cumin, and lime zest. Let steaks rest in fridge 30 minutes before grilling. Grill tuna 3 to 4 minutes on each side or until desired doneness is achieved.
3
Grill corn on each side until it is lightly charred.
4
Let corn cool slightly and cut from cob.
5
To make vinaigrette, in a blender combine olive oil, rice wine vinegar, Dijon mustard, jalapeño, cilantro, and garlic, plus reserved lime juice. Blend until smooth.
6
To serve place all ingredients together on large platter. Drizzle whole platter with vinaigrette.

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