Broiled Tuna and Raspberry Salad

Broiled Tuna and Raspberry Salad

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


  1. 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.
  2. 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.
  3. Toss lettuces together in large bowl; divide evenly between two serving plates. Top with tuna and raspberries; drizzle with reserved salad dressing mixture.

Nutritional Information

Serving Size: 1/2 of total recipe
Calories 215
Calories from Fat 22 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 35 mg
Carbohydrate 18 g
Fiber 5 g
Protein 24 g
Sodium 427 mg

Dietary Exchange

Fruit 1/2
Vegetable 1
Meat 3

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