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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