Raspberry-Chili Tuna on Greens
photo by The Flying Chef
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 tablespoons seedless raspberry preserves
- 1⁄4 cup balsamic vinegar
- 2 teaspoons Thai sweet chili sauce
- 2 teaspoons minced fresh basil (may substitute 1/2 tsp dried)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 tuna steaks (6 ounces each)
- 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 30-60 minutes, turning occasionally.
- Cover and refrigerate remaining marinade to use as salad dressing.
- Coat grill rack with cooking spray before starting the grill.
- Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.
- Top each salad with sliced, grilled tuna.
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Reviews
-
This is an absolutely wonderful meal!! The flavour is gorgeous and the tuna in the marinade works so well, it gives flavour with out taking anything away from the tuna. I made as is except you will see from the photo I did add extra salad ingredients, this was just personal preference. I had my sister over last night and she was still going about how good last nights dinner was when I dropped her at the station this morning. I totally agree with her it is one of the nicest, lightest and thoroughly delicious meals we have enjoyed in ages. A fantastic post JanuaryBride!!!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri