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Raspberry-Chili Tuna on Greens

Total Time

Prep: 15 min. + marinating Grill: 10 min.


4 servings

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!


  • 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


  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.

Nutrition Facts

1 tuna steak with 1-1/2 cups salad: 282 calories, 2g fat (0 saturated fat), 77mg cholesterol, 390mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.

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