Raspberry-Chili Tuna on Greens

Serves: 4

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.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


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


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

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