RASPBERRY-CHILI TUNA ON GREENS

Raspberry-Chili Tuna on Greens image

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 dessert...and dinner is served!

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

6 tablespoons seedless raspberry preserves
1/4 cup balsamic vinegar
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 teaspoons Thai chili sauce
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

Steps:

In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add tuna; seal bag and turn to coat. Refrigerate 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing., Drain tuna, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from heat 3-4 minutes on each side for medium-rare or until slightly pink in the center., In a large bowl, combine romaine, carrot and cucumber; drizzle with remaining marinade and toss to coat. Divide among four plates. Top with grilled tuna.

Nutrition Facts : Calories 282 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 390mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 41g protein. Diabetic Exchanges