Warm Blackened Tuna Salad
Heart-healthy tuna served on a bed of fresh, raw vegetables is a nutritional combo that's hard to beat. All cabbage is good for you, but red cabbage has additional antioxidant properties.
Makes 4 servings
|5||cups torn romaine lettuce|
|2||cups coarsely shredded red cabbage|
|2||medium yellow or green bell peppers, cut into strips|
|1-1/2||cups sliced zucchini|
|1||teaspoon onion powder|
|1/2||teaspoon garlic powder|
|1/2||teaspoon black pepper|
|1/2||teaspoon ground red pepper|
|1/2||teaspoon dried thyme|
|3/4||pound fresh or thawed frozen tuna steaks, cut 1 inch thick|
|3/4||cup onion slices|
|2||tablespoons balsamic vinegar|
|1-1/2||teaspoons Dijon mustard|
|1||teaspoon canola or vegetable oil|
|1/2||teaspoon chicken bouillon granules|
- Preheat broiler. Spray broiler pan with nonstick cooking spray. Combine romaine, cabbage, bell peppers and zucchini in large bowl; set aside.
- Combine onion powder, garlic powder, black pepper, ground red pepper and thyme in small bowl. Rub spice mixture onto both sides of tuna. Place tuna on broiler pan. Broil 4 inches from heat about 10 minutes or until of desired degree of doneness, turning halfway through broiling time. Cover and set aside.
- For dressing, bring water to a boil in small saucepan over high heat. Add onion slices; reduce heat to medium-low. Simmer, covered, 4 to 5 minutes or until onion is tender. Add vinegar, mustard, oil and bouillon granules; cook and stir until heated through.
- Place romaine mixture on 4 salad plates; slice tuna and arrange on top. Drizzle with dressing. Serve warm.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||27 %|
|Total Fat||6 g|
|Saturated Fat||1 g|
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