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.
|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|
|4||tuna steaks (6 ounces each)|
|1 package||(10 ounces) torn Romaine lettuce|
|1/2 cup||shredded carrot|
|1/2 cup||thinly sliced cucumber|
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.