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Nutrition Facts
Serving Size 250 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 0
% Daily Value*
Total Fat 18 g 23%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 300 mg 8%
Total Carbohydrate 3 g 3%
Dietary Fiber 11 g 3%
Sugars 3 g
Protein 22 g
Vitamin A 0% Iron 15%
Vitamin C 0% Calcium 15%
*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.

Grilled Ahi Salad with Scallion Vinaigrette

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

2 frozen ahi tuna steaks, thawed
1 large bunch of green onions, ends trimmed and chopped
1 Tbsp Dijon mustard
2 garlic cloves, smashed
1 Tbsp honey
1/3 cup(s) rice vinegar
1/4 cup(s) water
1/3 cup(s) extra virgin olive oil
1/2 cup(s) grapeseed oil
8 Oz Central Market Organics Power Greens
1 cup(s) radishes, sliced thinly
1 cup(s) hearts of palm, rinsed, drained and cut into slices
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Preheat grill to 350°F to 400°F.
Oil grill with any non-stick spray and place tuna on grill. Grill 1 to 2 minutes then rotate 90 degrees and grill 1 to 2 additional minutes on the same side.
Flip tuna and repeat for a total cook time of 6 to 8 minutes or until internal temperature reaches 130°F to 135°F. Time may vary depending on thickness of tuna. Remove from grill and let rest 5 minutes. Meanwhile, make vinaigrette and assemble salad.
In a blender, add onions, mustard, garlic, honey, vinegar and water. Blend and slowly add olive oil followed by grapeseed oil until an emulsion forms. Season to taste and set aside.
In a large bowl, place power greens, sliced radishes and hearts of palm and toss.
To serve, place a handful of salad on each plate followed by a few slices of tuna and dress with scallion vinaigrette.


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