Raspberry-Chili Tuna on Greens Recipe

Raspberry-Chili Tuna on Greens Recipe photo by Taste of Home

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Kathy Hawkins of Gurnee, Illinois turns grilled tuna into something sensational with her zippy marinade featuring raspberry preserves and Thai chili sauce, a spicy staple in Thai cuisine. Serve on Romaine lettuce, garnish with fresh veggies and this entree is special enough for guests. TASTY TIP: Add baked potatoes or a crusty loaf of bread and fresh fruit cups for dessert…and dinner is served!

This recipe is:

Healthy

Quick

Diabetic Friendly

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Raspberry-Chili Tuna on Greens Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

6 tablespoons seedless raspberry preserves
1/4 cup balsamic vinegar
2 teaspoons Thai chili sauce
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 tuna steaks (6 ounces each)
1 package (10 ounces) torn romaine
1/2 cup shredded carrot
1/2 cup thinly sliced cucumber

Directions

In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates. Top with grilled tuna. Yield: 4 servings.

Nutritional Facts 1 tuna steak with 1-1/2 cups salad equals 282 calories, 2 g fat (trace saturated fat), 77 mg cholesterol, 390 mg sodium, 23 g carbohydrate, 1 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.

Originally published as Raspberry-Chili Tuna on Greens in Light & Tasty August/September 2006, p51