Dee's Grilled Tuna with Greens Recipe

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Dee's Grilled Tuna with Greens Recipe
Dee's Grilled Tuna with Greens Recipe photo by Taste of Home
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Dee's Grilled Tuna with Greens Recipe

Read Reviews
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Publisher Photo
Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad’s flavors. —Delawrence Reed, Durham, North Carolina
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound tuna steaks
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups fresh baby spinach
  • 1 cup grape tomatoes
  • 3/4 cup frozen shelled edamame, thawed
  • 1/2 cup frozen corn, thawed
  • CITRUS VINAIGRETTE:
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh basil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes.
Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat.
Divide salad among four plates; slice tuna and arrange over salads. Serve immediately. Yield: 4 servings.
Originally published as Dee's Grilled Tuna with Greens in Taste of Home April/May 2011, p69

Nutritional Facts

2 cups salad with 3 ounces cooked tuna: 294 calories, 12g fat (2g saturated fat), 51mg cholesterol, 306mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

  • 1 pound tuna steaks
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups fresh baby spinach
  • 1 cup grape tomatoes
  • 3/4 cup frozen shelled edamame, thawed
  • 1/2 cup frozen corn, thawed
  • CITRUS VINAIGRETTE:
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh basil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  1. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes.
  2. Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat.
  3. Divide salad among four plates; slice tuna and arrange over salads. Serve immediately. Yield: 4 servings.
Originally published as Dee's Grilled Tuna with Greens in Taste of Home April/May 2011, p69

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almost2scores User ID: 7617867 118173
Reviewed Jan. 21, 2014

"I simply love this recipe! Not only is it healthy, it's wonderful for the palate."

MY REVIEW
parkd33 User ID: 3580768 211664
Reviewed Feb. 27, 2012

"We love this recipe. First time we made it we were out of honey and used Thai sweet chili sauce instead which was a great substitute. Love this dressing recipe! Have not made the wontons, but they look really good too! Thanks for the very tasty, healthy, easy and quick recipe--an all around winner!"

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