Raspberry-Chili Tuna on Greens
A delicious, lighter, and healthy meal. Perfect way to start your New Year.
Thai chili sauce, a spicy staple in Thai cuisine, can be found in the Chinese food isle in the grocery store.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 6 tablespoons | seedless raspberry preserves |
| 1/4 cup | balsamic vinegar |
| 2 teaspoons | thai chili sauce |
| 2 teaspoons | minced fresh basil or 1/2 teaspoon dried basil |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 4 | tuna steaks (6 ounces each) |
| 1 package | (10 ounces) torn Romaine lettuce |
| 1/2 cup | shredded carrot |
| 1/2 cup | thinly sliced cucumber |
Directions:
In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing.
Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates. Top with grilled tuna. Yield: 4 servings.
Source: tasteofhome.com
