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Broiled Tuna and Raspberry Salad




Source of Recipe


*


Recipe Introduction


servings 2
points 4


List of Ingredients




1/2 cup fat-free ranch salad dressing
1/4 cup raspberry vinegar
1-1/2 teaspoons Cajun seasoning
1 thick-sliced tuna steak (about 6 to 8 ounces)
2 cups torn romaine lettuce leaves
1 cup torn mixed baby lettuce leaves
1/2 cup fresh raspberries


Recipe



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

2. Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place tuna on rack. Broil tuna 4 inches from heat 5 minutes. Turn tuna and brush with marinade; discard remaining marinade. Broil 5 minutes more or until tuna flakes in center when tested with fork. Cool 5 minutes. Cut into 1/4-inch-thick slices.

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




Nutrients per Serving
(1/2 of total recipe)
Calories 215
Calories from Fat 22 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 35 mg
Carbohydrate 18 g
Fiber 5 g
Protein 24 g
Sodium 427 mg




Makes 2 servings


Image © Publications International, Ltd.
Broiled Tuna and Raspberry Salad


Raspberry vinegar and fresh raspberries add vibrant flavor and color to this refreshing salad.

Ingredients
1/2 cup fat-free ranch salad dressing
1/4 cup raspberry vinegar
1-1/2 teaspoons Cajun seasoning
1 thick-sliced tuna steak (about 6 to 8 ounces)
2 cups torn romaine lettuce leaves
1 cup torn mixed baby lettuce leaves
1/2 cup fresh raspberries



Prep and Cook Time 27 minutes




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

2. Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place tuna on rack. Broil tuna 4 inches from heat 5 minutes. Turn tuna and brush with marinade; discard remaining marinade. Broil 5 minutes more or until tuna flakes in center when tested with fork. Cool 5 minutes. Cut into 1/4-inch-thick slices.

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




© Publications International, Ltd.
Nutrients per Serving
(1/2 of total recipe)
Calories 215
Calories from Fat 22 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 35 mg
Carbohydrate 18 g
Fiber 5 g
Protein 24 g
Sodium 427 mg