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Grilled Tuna Salad With Citrus Vinaigrette

Yield 6 servings (serving size: 2 cups)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.