Grilled Tuna Steak Salad with Cucumber-Mint Yogurt Sauce
This grilled lemon-pepper tuna salad is both healthy and delicious and is finished
with a fresh cucumber-mint yogurt sauce. The recipe calls for:
8
4
4
2
2
2
(4 oz.) tuna steaks
TB fresh lemon juice
tsp extra-virgin olive oil
tsp freshly cracked black pepper
cups arugula
medium cucumbers: peeled, seeded, sliced
1
3
2
4
2
1/3 cup plain Greek yogurt
TB fresh mint, chopped
tsp garlic mashed
(6 ½ in) whole wheat pita
lemons cut into 8 wedges
1. Preheat the grill to medium.
2. Brush tuna with lemon juice and olive oil, and sprinkle with black pepper.
Grill tuna for 4 minutes or until cooked through being careful not to overcook
it. Chill in refrigerator for at least 10 minutes.
3. In a blender, combine cucumbers, Greek yogurt, mint and garlic.
4. In a medium bowl, flake tuna with a fork; combine with blended yogurt
sauce.
5. Slice pitas in ½ fill each with ¼ cup arugula, and evenly distribute tuna
salad.
6. Serve immediately with lemon wedges for garnish.
Yield : 8 servings
Prep time: 10 minutes
Each serving has:
Cook time time: 34 minutes
Serving size: ½ pita about ¼ cup tuna salad
280 calories
2 gm sugar
8 gm fat
20 gm carbohydrate
30 gm protein
1.5 gm fiber
This recipe is from “The Complete Idiot’s Guide to Eating Well after Weight Loss Surgery” by Margaret
Furtado, MS, RD, LDN and Joseph Ewing. Published by Penguin Group 2009 New York, New York.
Grilled Tuna Steak with Cucumber-Mint Yogurt Sauce
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