Grilled Tuna Salad With Citrus Vinaigrette
- Number of Servings: 6
Ingredients
For the vinaigrette:1/2 cup fresh orange juice (about 1 orange) 1/3 cup fresh grapefruit juice 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon low-sodium soy sauce 2 teaspoons minced peeled fresh ginger For the salad:18 oz. tuna Vegetable cooking spray 4 cups loosely packed torn Boston lettuce 2 cups loosely packed torn fresh spinach leaves 1 cup thinly sliced radicchio 1 cup loosely packed torn curly endive 1 cup sliced mushrooms 1 cup cherry tomato halves 1 large sweet red pepper, seeded and cut into thin strips 1/2 cup (1-inch) slices green onions
For the vinaigrette:
Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill. Yields 1 1/3 Cups
For the salad:
Prepare Citrus Vinaigrette. Place tuna in a nonmetal dish; drizzle with 1 cup Citrus Vinaigrette. Cover and marinate in vinaigrette in refrigerator 1 hour, turning tuna once. Drain, reserving vinaigrette marinade. Place vinaigrette marinade in a small saucepan; bring to a boil. Remove from heat; set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Discard skin from tuna. Cut tuna into bite-size pieces, and set aside.
Combine Boston lettuce and remaining 8 ingredients in a large bowl. Drizzle with remaining 3/4 cup Citrus Vinaigrette; toss well. Add tuna, and toss gently.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill. Yields 1 1/3 Cups
For the salad:
Prepare Citrus Vinaigrette. Place tuna in a nonmetal dish; drizzle with 1 cup Citrus Vinaigrette. Cover and marinate in vinaigrette in refrigerator 1 hour, turning tuna once. Drain, reserving vinaigrette marinade. Place vinaigrette marinade in a small saucepan; bring to a boil. Remove from heat; set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Discard skin from tuna. Cut tuna into bite-size pieces, and set aside.
Combine Boston lettuce and remaining 8 ingredients in a large bowl. Drizzle with remaining 3/4 cup Citrus Vinaigrette; toss well. Add tuna, and toss gently.
Number of Servings: 6
Recipe submitted by SparkPeople user BIPOLARPRINCESS.
Nutritional Info Amount Per Serving
- Calories: 231.8
- Total Fat: 8.0 g
- Cholesterol: 41.6 mg
- Sodium: 220.4 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.4 g
- Protein: 27.9 g
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