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Grilled Tuna Salad

I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. —De'Lawrence Reed, Durham, North Carolina
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1/2 pound tuna steaks
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/2 cup grape tomatoes
  • 1/3 cup frozen shelled edamame, thawed
  • 1/4 cup frozen corn, thawed
  • CITRUS VINAIGRETTE:
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons minced fresh basil
  • 1-1/2 teaspoons white wine vinegar
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons lime juice
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons orange juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes.
  • Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat.
  • Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts
Nutrition Facts: 2 cups salad with 3 ounces cooked tuna equals 290 calories, 12 g fat (2 g saturated fat), 51 mg cholesterol, 380 mg sodium, 16 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

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