Grilled Tuna Salad With Citrus Vinaigrette

recipe

Yield:

6 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 31 %
Fat 9.8 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 29.8 g
Carbohydrate 20.6 g
Fiber 2.4 g
Cholesterol 44 mg
Iron 2.6 mg
Sodium 155 mg
Calcium 47 mg

Ingredients

1 3/4 cups Citrus Vinaigrette
1 1/2 pounds tuna steaks
Vegetable cooking spray
4 cups loosely packed torn Boston lettuce
2 cups loosely packed torn fresh spinach leaves
1 cup thinly sliced radicchio
1 cup loosely packed torn curly endive
1 cup sliced mushrooms
1 cup cherry tomato halves
1 large sweet red pepper, seeded and cut into thin strips
1/2 cup alfalfa sprouts
1/2 cup (1-inch) slices green onions

Preparation

Prepare Citrus Vinaigrette. Place tuna in a nonmetal dish; drizzle with 1 cup Citrus Vinaigrette. Cover and marinate in vinaigrette in refrigerator 1 hour, turning tuna once. Drain, reserving vinaigrette marinade. Place vinaigrette marinade in a small saucepan; bring to a boil. Remove from heat; set aside.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Discard skin from tuna. Cut tuna into bite-size pieces, and set aside.

Combine Boston lettuce and remaining 8 ingredients in a large bowl. Drizzle with remaining 3/4 cup Citrus Vinaigrette; toss well. Add tuna, and toss gently.

Note:

January 1996
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