Raspberry-Chili Tuna on Greens
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!
SERVINGS
|
4
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CATEGORY
|
Low Fat
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
15 min. |
COOK
|
10 min.
|
TOTAL
|
25 min.
|
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.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.
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.