Print Options

Back to Raspberry-Chili Tuna on Greens >

Include these items:

Select reviews >

Taste of Home Logo

Raspberry-Chili Tuna on Greens

 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!
4 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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.
  • 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

2 of 2

Raspberry-Chili Tuna on Greens (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.