Tropical Seafood Salad

Yield:

4 servings.

Recipe from

Nutritional Information

Calories 280
Caloriesfromfat 23 %
Fat 7.2 g
Satfat 1.5 g
Monofat 3.2 g
Polyfat 1.7 g
Protein 25.1 g
Carbohydrate 26.6 g
Fiber 0.0 g
Cholesterol 127 mg
Iron 0.0 mg
Sodium 379 mg
Calcium 0.0 mg

Ingredients

1 pound unpeeled medium-size fresh shrimp
2 small ripe mangoes, peeled and seeded
1/4 cup fresh lime juice
1 1/2 tablespoons finely chopped jalapeno pepper
1 1/2 tablespoons dark rum
1 1/2 teaspoons olive oil
3/4 teaspoon freshly ground pepper
1/4 teaspoon salt
Vegetable cooking spray
1 teaspoon olive oil
1 (6-ounce) tuna steak (1 inch thick)
6 cups torn fresh spinach leaves
1/2 cup diced purple onion
8 plain breadsticks

Preparation

Peel and devein shrimp; set aside.

Coarsely chop 1 mango. Slice remaining mango into 1/4-inch-thick slices; set aside. Combine chopped mango, lime juice, and next 5 ingredients in container of an electric blender or food processor. Cover and process until smooth, stopping once to scrape down sides; set aside.

Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil, and place over medium-high heat until hot. Add shrimp, and saute 3 minutes. Remove from skillet, and set aside. Add tuna to skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat, and let cool completely. Flake tuna into large pieces with a fork.

To serve, place 1 1/2 cups spinach on each of 4 plates. Arrange sliced mango, shrimp, and tuna evenly over spinach; sprinkle with onion. Drizzle mango mixture evenly over salads. Serve with breadsticks.

Note:

Oxmoor House Cooking Light Collection

January 1996