Healthy Salad: Grilled Tuna with Greens

Image via: Huffington Post

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Ingredients

4 servings

4 tuna steaks (6 ounces each)

Cucumber (thinly sliced; ½ cup)

Carrot (shredded; ½ cup)

Fresh basil (minced; 2 teaspoons) or dried basil (1/2 teaspoon)

Torn romaine (1 package or 10 ounces)

Seedless raspberry preserves (6 tablespoons)

Pepper (1/4 teaspoon)

Thai chili sauce (2 teaspoons)

Balsamic vinegar (1/4 cup)

Salt (1/2 teaspoon)

Preparation

• Take a small bowl and put the raspberry preserves, minced basil, balsamic vinegar, pepper, chili sauce, and salt into it.
• Pour ¼ cup of this marinade into a big plastic bag (resealable). Place tuna steaks inside the bag, seal it, and turn to coat.
• Refrigerate the sealed tuna steaks for 30 minutes and turn occasionally in the meantime. Cover the remaining marinade and refrigerate it for dressing.
• Take the tuna steaks out of the bag, drain them, and dump the marinade in the bag. Use cooking oil to moisten a paper towel and rub on grill rack by using long-handled tongs to coat lightly.
• Cover the tuna steaks and grill high heat. You can also broil 3-4 inches from heat for 3 to 4 minutes each side. Grill or broil the steaks for medium-rare or until the color in the center becomes slightly pink.
• Combine cucumber, carrot, and romaine in a large bowl. Sprinkle with the remaining marinade and toss well to coat all the ingredients with marinade. Divide the greens on four plates and top with grilled tuna steaks.
• Serve!

Image via: Nutritious Eats

It is a great and easy healthy salad recipe that you can easily include in the menu of your 4th of July picnic. A grilled item is very much suitable for the occasion. In fact, what can be better than seafood steaks stuffed with greens that can be cooked outdoor? Make a healthy complete meal by serving this salad item with a loaf of bread or baked potatoes as side and fresh fruits as dessert.

Liked our recipe? What are you planning for your next summer party?