NEXT RECIPE >

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

Raspberry-Chili Tuna on Greens Recipe

Read Reviews
5 3 3
Publisher Photo
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!
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 10 min.
MAKES: 4 servings

Ingredients

  • 6 tablespoons seedless raspberry preserves
  • 1/4 cup balsamic vinegar
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 2 teaspoons Thai chili sauce
  • 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

Nutritional Facts

1 tuna steak with 1-1/2 cups salad: 282 calories, 2g fat (trace saturated fat), 77mg cholesterol, 390mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 41g protein Diabetic Exchanges:1 starch, 5 lean meat 1 vegetabl

Directions

  1. In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add tuna; seal bag and turn to coat. Refrigerate 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing.
  2. Drain tuna, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from heat 3-4 minutes on each side for medium-rare or until slightly pink in the center.
  3. In a large bowl, combine romaine, carrot and cucumber; drizzle with remaining marinade and toss to coat. Divide among four plates. Top with grilled tuna. Yield: 4 servings.
Originally published as Raspberry-Chili Tuna on Greens in Light & Tasty August/September 2006, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Raspberry-Chili Tuna on Greens

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
cbenne12
Reviewed Nov. 20, 2015

"really good flavor"

MY REVIEW
sn00py1
Reviewed Apr. 7, 2010

"This was a great and easy recipe. I made this under the broiler. My husband is dieabetic and was really great for his diet."

MY REVIEW
nancymcsews
Reviewed Jun. 29, 2008

"6 points"

Loading Image