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Raspberry-Chili Tuna on Greens

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

In a small bowl, combine the first six ingredients. Pour 1/4 cup
marinade into a large resealable plastic bag; add tuna steaks. Seal

Printed from tasteofhome.com May 16, 2008

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Raspberry-Chili Tuna on Greens cont.

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.