Broiled Tuna and Raspberry Salad
Raspberry vinegar and fresh raspberries add vibrant flavor and color to this refreshing salad.
Prep and Cook Time 27 minutes
Makes 2 servings
|1/2||cup fat-free ranch salad dressing|
|1/4||cup raspberry vinegar|
|1-1/2||teaspoons Cajun seasoning|
|1||thick-sliced tuna steak (about 6 to 8 ounces)|
|2||cups torn romaine lettuce leaves|
|1||cup torn mixed baby lettuce leaves|
|1/2||cup fresh raspberries|
- Combine salad dressing, vinegar and Cajun seasoning. Pour 1/4 cup salad dressing mixture into resealable food storage bag to use as marinade; reserve remaining dressing mixture. Add tuna to marinade. Seal bag; turn to coat tuna. Marinate in refrigerator 10 minutes, turning once.
- Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place tuna on rack. Broil tuna 4 inches from heat 5 minutes. Turn tuna and brush with marinade; discard remaining marinade. Broil 5 minutes more or until tuna flakes in center when tested with fork. Cool 5 minutes. Cut into 1/4-inch-thick slices.
- Toss lettuces together in large bowl; divide evenly between two serving plates. Top with tuna and raspberries; drizzle with reserved salad dressing mixture.
|Serving Size:||1/2 of total recipe|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||22 %|
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