Grilled Tuna Salad
Healthy and delicious, this grilled tuna and vegetable salad recipe is ideal for the diabetic diet.
Recipe from Better Homes and Gardens
1 pound fresh or frozen tuna steaks, cut 1 inch thick
3 tablespoons sherry vinegar
2 tablespoons finely chopped shallots
1 tablespoon Dijon-style mustard
2 tablespoons olive oil
1 anchovy fillet, rinsed and mashed
Salt and ground black pepper
8 ounces tiny new potatoes, quartered
6 ounces fresh green beans
6 cups Bibb or romaine lettuce leaves
3/4 cup thinly sliced radishes
1/2 cup nioise olives or ripe olives, pitted
Finely chopped red onion (optional)
Cracked black pepper (optional)
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For dressing, in small bowl combine vinegar and shallots. Whisk in mustard. Whisking constantly, add oil in a steady thin stream. Stir in anchovy; season to taste with salt and pepper. Remove 1 tablespoon dressing to brush fish; set aside remaining dressing until ready to serve.
Preheat broiler on high setting. Brush the 1 tablespoon dressing over all sides of fish. Place fish on greased unheated rack of broiler pan. Broil about 4 inches from heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Slice fish.
Meanwhile, in covered medium saucepan cook potatoes in a large amount of boiling water for 7 minutes. Add green beans; cook about 2 minutes more or until potatoes are tender. Drain and cool slightly.
Arrange fish, potatoes, green beans, lettuce leaves, radishes, and olives on a platter. Sprinkle with red onion and black pepper. Serve with remaining dressing. Makes 4 servings.
Per Serving: cal. (kcal) 282, Fat, total (g) 10, chol. (mg) 51, sat. fat (g) 1, carb. (g) 17, fiber (g) 4, pro. (g) 30, vit. A (IU) 3061, vit. C (mg) 24, sodium (mg) 408, calcium (mg) 91, iron (mg) 4, Vegetables () 2, Starch () 1, Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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