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
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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.
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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.
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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.
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