Raspberry-Chili Tuna on Greens |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Kathy Hawkins of Gurnee, Illinois turns grilled tuna into something sensational with her zippy marinade featuring raspberry preserves and Thai chili sauce, a spicy staple in Thai cuisine. Serve on Romaine lettuce, garnish with fresh veggies and this entree is special enough for guests. TASTY TIP: Add baked potatoes or a crusty loaf of bread and fresh fruit cups for dessertâ¦and dinner is served! 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 |
1/2 cup shredded carrot |
1/2 cup thinly sliced cucumber |
Directions:
1. 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.
2. 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.
3. 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.
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