PRODUCT OF MEXICO, NO. 1 GRADE 8.80/KG
Preheat barbecue to medium.
In a bowl, mix dressing ingredients together. Set aside.
In a big salad bowl, combine mesclun, asparagus, yellow pepper and sun-dried tomatoes. Set aside.
Brush tuna steaks with oil from sun-dried tomatoes. Pepper generously. Put on the grill and cook 2-3 min. per side; steaks should show a little pink inside when cut.
Slice steaks and lay slices on top of the salad. Sprinkle with sesame seeds. Drizzle with dressing and serve immediately.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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