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Raspberry-Chili Tuna on Greens
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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 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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |