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Publix Simple Meals

Grilled Mesquite Tuna, Pasta Olio and Italian Tomato Salad

Servings:
Makes 4 Servings
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence


-- Prepare tuna and begin to marinate - 10 minutes


-- Using clean knife and cutting board, prepare salad and chill - 5 minutes


-- Prepare pasta through step 1 - 5 minutes


-- Complete tuna and pasta; serve - 15 minutes


Cooking Instructions

Grilled Mesquite Tuna

Ingredients

cooking spray

1 packet mesquite marinade (about 1 oz)

1/4 cup Italian salad dressing

1/4 cup red wine

1 tablespoon green pepper sauce

1 1/2 lb tuna steaks (thawed, if needed)

6 ounces pre-sliced portabella mushrooms (rinsed)

Steps

1. Coat grill rack with cooking spray, then preheat grill. Whisk in medium bowl, dry marinade mix, dressing, wine, and pepper sauce until blended. Reserve 1/4 cup for basting.

2. Cut tuna into 4 servings and place in marinade. Add mushrooms; let marinate 10 minutes, turning occasionally, to evenly coat.

3. Place tuna and mushrooms on grill; wash hands and discard marinade that has come in contact with raw fish. Close lid or cover with foil; grill 8-10 minutes, turning occasionally and basting often with reserved marinade, or until internal temperature reaches 145°F. Grills vary widely; use a meat thermometer to accurately ensure doneness. Serve.

Pasta Olio

Ingredients

6-8 sprigs fresh Italian parsley (rinsed)

2 tablespoons butter

1 tablespoon olive oil

6 fresh garlic cloves

1 (9-ounce) package refrigerated angel hair pasta

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Chop parsley leaves finely.

2. Preheat large sauté pan on medium 2-3 minutes. Place butter and olive oil in pan; swirl to coat. Crush garlic cloves into pan, using garlic press. Use knife to remove garlic from bottom of press. Add parsley and cook 2-3 minutes to blend flavors.

3. Stir pasta into boiling water. Boil 1-2 minutes, stirring occasionally, or until tender.

4. Drain pasta and add to garlic mixture; toss to coat and serve.

Italian Tomato Salad

Ingredients

1 pint grape tomatoes (rinsed)

1/4 cup Italian salad dressing

1/4 cup crumbled feta cheese with basil and tomato

Steps

1. Cut tomatoes in half and place in medium bowl.

2. Add dressing and cheese; toss to coat. Chill until ready to serve.

Aprons Advice

For a fuller mesquite flavor, marinate the tuna for up to 30 minutes in the refrigerator.

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Nutritional Information

Calories 666kcal; Fat 28g; Cholesterol 99mg; Carbohydrate 48g; Fiber 4g; Protein 55g; Sodium 2018mg

Grilled Mesquite Tuna

CALORIES (per 1/4 recipe) 290kcal; FAT 8g; CHOL 75mg;SODIUM 1450mg; CARB 6g; FIBER 0g; PROTEIN 41g;VIT A 2%; VIT C 8%; CALC 4%; IRON 8%

Pasta Olio

CALORIES (per 1/4 recipe) 270kcal; FAT 10g; CHOL 60mg;SODIUM 65mg; CARB 37g; FIBER 3g; PROTEIN 8g;VIT A 8%; VIT C 6%; CALC 2%; IRON 15%

Italian Tomato Salad

CALORIES (per 1/4 recipe) 110kcal; FAT 9g; CHOL 10mg;SODIUM 330mg; CARB 6g; FIBER 1g; PROTEIN 3g;VIT A 20%; VIT C 25%; CALC 6%; IRON 2%