Grilled Tuna Salad With Citrus Vinaigrette

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.