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🍽️ Grilled tuna on fresh vegetable salad

685 kcal · 30 min · 4 servings

Ingredients

• 4 tuna steaks (180-200 g each)
• lemons
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 300 g potatoes
• 150 g beans
• 3 tomatoes
• 8 quail eggs
• 1 red bell pepper
• 1 yellow bell pepper
• 80 g olives
• 3 tbsp white wine vinegar
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 4 lettuce leaves
• 1 lime

Instructions

1. 1. Mix lemon juice, oil, salt, and pepper in a small bowl.
2. 2. Drizzle the marinade over the tuna steaks.
3. 3. Let the fish marinate for about 30 minutes.
4. 4. Wash the potatoes thoroughly under running water.
5. 5. Boil the potatoes in salted water for about 25 minutes.
6. 6. Drain the potatoes and let them cool down completely.
7. 7. Wash the beans under running water.
8. 8. Boil the beans in boiling salted water for about 10 minutes.
9. 9. Drain the beans and rinse them with cold water to stop the cooking process (shock).
10. 10. Let the beans drain well.
11. 11. Pour boiling water over the tomatoes briefly.
12. 12. Remove the tomatoes immediately and rinse them with cold water.
13. 13. Peel the skin off the tomatoes.
14. 14. Cut the tomatoes into eight pieces.
15. 15. Remove the seeds from the tomato pieces.
16. 16. Wash the bell peppers thoroughly.
17. 17. Remove the stem and seeds of the bell peppers.
18. 18. Cut the bell peppers in half.
19. 19. Remove all white inner membranes from the bell pepper.
20. 20. Cut the bell peppers into thin strips.
21. 21. Mix vinegar, oil, salt, and pepper for the salad dressing.
22. 22. Boil the eggs hard.
23. 23. Peel the boiled eggs.
24. 24. Cut the eggs in half.
25. 25. Cut the cooled potatoes in half or quarters.
26. 26. Combine the potatoes, beans, tomatoes, and peppers in a large bowl.
27. 27. Pour the salad dressing over the vegetables and mix everything well.
28. 28. Preheat the grill to high heat.
29. 29. Place the marinated tuna steaks on the hot grill.
30. 30. Grill the tuna for about 3 minutes on each side.
31. 31. Spread the vegetable salad on plates.
32. 32. Place a lettuce leaf on each mound of salad.
33. 33. Place the grilled tuna steaks on the salad.
34. 34. Decorate the plates with the halved quail eggs.
35. 35. Serve the tuna with lime wedges as a side.

Nutrition per serving

• kcal: 685
• Protein: 53 g · Fett/Fat: 43 g · Carbs: 28 g