Recipe by Cooking Light January 1996


Recipe Summary

6 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

287 calories; calories from fat 31%; fat 9.8g; saturated fat 2g; protein 29.8g; carbohydrates 20.6g; fiber 2.4g; cholesterol 44mg; iron 2.6mg; sodium 155mg; calcium 47mg.