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    Broiled Tuna & Raspberry Salad

    Source of Recipe

    Diabetic Cooking – 2002

    Recipe Introduction

    Ready in less than 30 minutes Exchanges
    Serves: 2

    1/2 c. fat-free ranch salad dressing
    1/4 c. raspberry vinegar
    1-1/2 tsp. Cajun seasoning
    1 thick-sliced tuna steak (about 6 to 8 oz.)
    2 c. torn romaine lettuce leaves
    1 c. torn baby lettuce leaves
    1/2 c. fresh raspberries

    Combine salad dressing, vinegar and Cajun seasoning. Pour 1/4 cup salad dressing mixture into resealable plastic bag to use as a marinade; reserving remaining mixture. Add tuna to marinade. Seal bag; turn to coat. Marinate in the refrigerator 10 minutes, turning once.

    Preheat broiler. Spray rack with nonstick cooking spray. Place tuna on rack. Broil 4-in from heat, 5 minutes. Turn tuna and brush with marinade; discard remaining marinade. Broil 5 minutes more or until tuna flakes easily with a fork in center. Cool 5 minutes. Cut into 1/4-in slices.

    Toss lettuces together in large bowl; divide evenly between 2 serving plates. Top with tuna and raspberries; drizzle with reserved salad dressing.

    Nutritional Analysis: One serving equals: 215 calories (22% from fat)…5 gm fat (1 gm saturated)…18 gm carbohydrate…35 mg cholesterol…5 gm fiber…24 gm protein…427 mg sodium ++++ Exchanges: 3 lean meat…1 vegetable…1/2 fruit

 

 

 


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