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Dee's Grilled Tuna with Greens

Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad’s flavors. —Delawrence Reed, Durham, North Carolina

4 ServingsPrep/Total Time: 30 min.

Ingredients

1 pound tuna steaks
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups fresh baby spinach
1 cup grape tomatoes
3/4 cup frozen shelled edamame, thawed
1/2 cup frozen corn, thawed
CITRUS VINAIGRETTE:
2 tablespoons olive oil
1 tablespoon minced fresh basil
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Brush tuna with olive oil; sprinkle
with salt and pepper. Grill, covered, over high heat or broil 3-4
in. from the heat for 2-3 minutes on each side for rare; cook longer
if desired. Let stand for 5 minutes.

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Dee's Grilled Tuna with Greens (continued)

Directions (continued)

Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame
and corn. In a small bowl, whisk the vinaigrette ingredients;
drizzle over salad and toss to coat.
Divide salad among four plates; slice tuna and arrange over salads.
Serve immediately. Yield: 4 servings.

Nutrition Facts: 2 cups salad with 3 ounces cooked tuna equals 294 calories, 12 g fat (2 g saturated fat), 51 mg cholesterol, 306 mg sodium, 16 g carbohydrate, 3 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.