Grilled Tuna Bibb Salads Recipe

Grilled Tuna Bibb Salads Recipe
Grilled Tuna Bibb Salads Recipe photo by Taste of Home
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Grilled Tuna Bibb Salads Recipe

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"This quick salad is very tasty when served with a French baguette, or on toasted crackers." Wolfgang Hanau, West Palm Beach, FL
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 (3/4 inch thick)
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 celery ribs
  • 1 small sweet red pepper
  • 1 small sweet yellow pepper
  • 1 small red onion
  • 4 cups torn Bibb or Boston lettuce
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 teaspoon minced fresh rosemary
  • Whole Bibb or Boston lettuce leaves
  • 1/2 cup reduced-fat ranch salad dressing

Directions

Sprinkle tuna with lime juice, salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until slightly pink in the center. Cut into 1-in. pieces.
Finely chop the celery, peppers and onion; place in a large bowl. Add the torn lettuce, tuna, basil and rosemary; toss to combine.
Arrange lettuce leaves on four plates; top each with 2 cups tuna mixture. Drizzle with dressing. Yield: 4 servings.
Originally published as Grilled Tuna Bibb Salads in Taste of Home June/July 2010, p45

Nutritional Facts

1 each: 228 calories, 8g fat (1g saturated fat), 59mg cholesterol, 513mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

  • 1 pound tuna steaks (3/4 inch thick)
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 celery ribs
  • 1 small sweet red pepper
  • 1 small sweet yellow pepper
  • 1 small red onion
  • 4 cups torn Bibb or Boston lettuce
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 teaspoon minced fresh rosemary
  • Whole Bibb or Boston lettuce leaves
  • 1/2 cup reduced-fat ranch salad dressing
  1. Sprinkle tuna with lime juice, salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until slightly pink in the center. Cut into 1-in. pieces.
  2. Finely chop the celery, peppers and onion; place in a large bowl. Add the torn lettuce, tuna, basil and rosemary; toss to combine.
  3. Arrange lettuce leaves on four plates; top each with 2 cups tuna mixture. Drizzle with dressing. Yield: 4 servings.
Originally published as Grilled Tuna Bibb Salads in Taste of Home June/July 2010, p45

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