Time: Approximately 30 minutes
Some people have a hard time thinking of salad as a main dish, but this one fits the bill. With tuna's protein and healthy fats, raspberries' big fiber supply, and romaine's impressive supply of vitamins A, K and C, this tuna and raspberry salad is a nutritious, filling meal that looks like a restaurant dish but takes only about 30 minutes from start to finish (including the time to marinate)!
This recipe serves two and calls for raspberry vinegar, which you can find not only in specialty stores but also in most regular supermarkets. (If you want to make your own, though, go for it!)
Here we go:
- 1/2 cup fat-free ranch salad dressing
- 1/4 cup raspberry vinegar
- 11/2 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 the remaining dressing mixture. Add tuna to the marinade; seal bag and turn to coat tuna. Marinate in refrigerator 10 minutes, turning once.
Preheat broiler. Spray the rack of the broiler pan with nonstick cooking spray. Place tuna on rack. Broil tuna 4 inches from heat for 5 minutes. Turn tuna and brush with marinade; discard remaining marinade. Broil 5 minutes more or until the center of the steaks flake when tested with a fork. Cool 5 minutes. Cut into 1/4-inch-thick slices.
Toss lettuce varieties together in large bowl; divide evenly between two serving plates. Top with tuna and raspberries; drizzle with reserved salad dressing mixture.
Serve with fresh, whole-grain bread, warmed in the oven on low heat for about 5 minutes before you sit down to eat.
Next, a quick fix for a romantic night in.