Warm Tuna Brochettes with Kale Caesar

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Total Time (mins)
30
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 25 minutes
Calories Per Serving: 380
Nutrients

Nutrition Facts

Serving Size: 238g

Amount per serving
Calories 380 Calories from fat: 110
% Daily Value*
Fat 12 g 18 %
Saturated 3 g 15 %
Trans 0 g
Cholesterol 70 mg 23 %
Sodium 210 mg 9 %
Carbohydrate 3 g 1 %
Fiber 1 g 4 %
Sugars 1 g
Protein 41 g
Vitamin A 90 %
Vitamin C 15 %
Calcium 8 %
Iron 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.

Nothing tastes like summer quite like a meal fresh off the grill. Healthy, protein-rich, grilled ahi balances perfectly with bold fennel, cumin and lemon. Tomatoes and olives lend a hint of Niçoise flavor to the DOLE Kale Caesar™ Kit. Turn your salad into a summer meal worth sharing.

Ingredients

  • 3/4 teaspoon fennel seeds, toasted and crushed 
  • 3/4 teaspoon cumin seeds, toasted and crushed 
  • 1 tablespoon grated lemon peel 
  • 1-1/2 pounds fresh tuna steaks, cut into 1-1/2-inch cubes 
  • Salt and ground black pepper to taste 
  • 1 pkg. DOLE® Kale Caesar™ Kit 
  • 1 cup cherry tomatoes, halved 
  • 1/4 cup thinly sliced DOLE Red Onion 
  • 1/4 cup pitted black olives 
  • 2 tablespoons chopped cilantro 
  • 2 tablespoons olive oil 
  • 1 tablespoon lemon juice

Directions

  1. Preheat grill to medium high. Stir together fennel, cumin, and lemon peel. Press spices into all sides of tuna. Season with salt and pepper. Thread the tuna onto skewers; set aside.
  2. Combine salad kit ingredients together. Arrange salad on a platter.
  3. Stir together tomatoes, onion, olives, cilantro, olive oil, and lemon juice. Arrange over Caesar salad; set aside.
  4. Grill tuna 3 to 4 minutes, or until all sides are browned but remains pink in the center. Place the skewers right on top of the salad and serve.

Tip: You can grill tuna two ways. The first way is to cook the tuna over high heat for 4-5 minutes per side for a medium-rare result. Or cook the tuna over very high heat for 1-2 minutes per side which scars the outside of the fish while leaving it rare on the inside. Just don’t overcook the tuna, it is at its best rare or pink!

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Warm Tuna Brochettes with Kale Caesar Nothing tastes like summer quite like a meal fresh off the grill. Healthy, protein-rich, grilled ahi balances perfectly with bold fennel, cumin and lemon. Tomatoes and olives lend a hint of Niçoise flavor to the DOLE Kale Caesar™ Kit. Turn your salad into a summer meal worth sharing. Prep Time:25 minutes Cook time: Serves: 4
Nutrition facts: 380 Calories, 12 grams fat
Ingredients: 3/4 teaspoon fennel seeds, toasted and crushed , 3/4 teaspoon cumin seeds, toasted and crushed , 1 tablespoon grated lemon peel , 1-1/2 pounds fresh tuna steaks, cut into 1-1/2-inch cubes , Salt and ground black pepper to taste , 1 pkg. DOLE® Kale Caesar™ Kit , 1 cup cherry tomatoes, halved , 1/4 cup thinly sliced DOLE Red Onion , 1/4 cup pitted black olives , 2 tablespoons chopped cilantro , 2 tablespoons olive oil , 1 tablespoon lemon juice, Directions:Preheat grill to medium high. Stir together fennel, cumin, and lemon peel. Press spices into all sides of tuna. Season with salt and pepper. Thread the tuna onto skewers; set aside.Combine salad kit ingredients together. Arrange salad on a platter.Stir together tomatoes, onion, olives, cilantro, olive oil, and lemon juice. Arrange over Caesar salad; set aside.Grill tuna 3 to 4 minutes, or until all sides are browned but remains pink in the center. Place the skewers right on top of the salad and serve.Tip: You can grill tuna two ways. The first way is to cook the tuna over high heat for 4-5 minutes per side for a medium-rare result. Or cook the tuna over very high heat for 1-2 minutes per side which scars the outside of the fish while leaving it rare on the inside. Just don’t overcook the tuna, it is at its best rare or pink!