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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




 

 

 


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