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Ahi Tuna Mediterranean Salad

5 Tbsp fresh lime juice

5 Tbsp balsamic vinegar

2 cloves garlic, minced

2 pounds ahi tuna

4 Tbsp olive oil

Freshly ground pepper

1 pint grape tomatoes

1 red onion, sliced

8 kalamata olives chopped

1 cucumber, chopped

1 cup artichoke hearts in water

2 heads romaine lettuce, chopped

3 Tbsp fresh parsley, chopped

3 Tbsp fresh basil, chopped

1/2 cup reduced fat feta cheese

1 head radicchio, leaves separated

back home

Lime is the new salt! This recipe uses lime juice for flavor instead of salt, which is not a heart healthy ingredient.

Combine lime juice, 1 tablespoon balsamic vinegar and garlic in a bowl. Season fish with freshly ground pepper and let stand in marinade for 10 minutes on each side in the refrigerator. With clean hands, rub 1 tablespoon olive oil onto both sides of fish. Heat a nonstick skillet to very hot and almost smoking. Add tuna to pan and sear until desired doneness. Flip with a spatula and sear the other side. Remove immediately. Slice tuna with a very sharp knife into thin slices. Combine all vegetables and herbs in a bowl and toss with 5 tablespoons balsamic vinegar, 2 tablespoons lime juice and remaining olive oil. Serve salad in radicchio leaves and top salad with cheese and ahi tuna slices.

Nutrition Info.
Total servings 8, Cals 312, Total Fat 11g, Sat Fat 2.1g, Chol 68mg, Sodium 321mg, Fiber 5g, Carbs 15g, Protein 39g

Chef’s Note: This recipe allows for one tablespoon feta cheese per person. This is a wonderful ingredient to use in moderation because it has big flavor and only requires a small portion.