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Grilled Yellowfin Tuna with Romaine and Tropical Fruit

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 20 mins
Yield 4 servings
Here's a healthy summer dish with everything you need - grilled yellowfin tuna, romaine lettuce and tropical fruit. The fish will cook on a hot grill pan quickly so you can have this impressive meal on the table in a snap.

Ingredients

  • 4 cups packaged chopped romaine lettuce
  • 2 cups chopped fresh pineapple
  • 1 cup refrigerated presliced mango, chopped
  • 1/3 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 8 (3-ounce) Yellowfin tuna steaks
  • Cooking spray
  • 4 lime wedges (optional)

Nutrition Information

  • calories 292
  • fat 5.4 g
  • satfat 0.9 g
  • monofat 2.8 g
  • polyfat 1 g
  • protein 39.8 g
  • carbohydrate 21.5 g
  • fiber 3.3 g
  • cholesterol 74 mg
  • iron 2.1 mg
  • sodium 362 mg
  • calcium 66 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl; add 1 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing to combine.

  2. Heat a large heavy grill pan over medium-high heat. Rub remaining 2 teaspoons olive oil over tuna; sprinkle tuna evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 2 tuna steaks. Serve with lime wedges, if desired.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.