See Also: Warm Blackened Tuna Salad(recipes)
Cajun Blackened Tuna(recipes)
Blackened Chicken Salad(recipes)
Blackened Chicken Salad in Pitas(recipes)
Tuna Salad(recipes)
Marinated Tuna Salad(recipes)
Curried Tuna Salad(recipes)
Mediterranean Tuna Salad(recipes)
Tuna Pasta Salad(recipes)
Garden Tuna Salad(recipes)

Warm Blackened Tuna Salad (recipes)


Warm Blackened Tuna Salad

Yield: Makes 4 servings

Heart-healthy tuna served on a bed of fresh, raw vegetables is a nutritional combo that' s hard to beat. All cabbage is good for you, but red cabbage has additional antioxidant properties.





Ingredients:



5cups torn romaine lettuce

2cups coarsely shredded red cabbage

2medium yellow or green bell peppers, cut into strips

1-1/2cups sliced zucchini

1teaspoon onion powder

1/2teaspoon garlic powder

1/2teaspoon black pepper

1/2teaspoon ground red pepper

1/2teaspoon dried thyme

3/4pound fresh or thawed frozen tuna steaks, cut 1 inch thick

1/3cup water

3/4cup onion slices

2tablespoons balsamic vinegar

1-1/2teaspoons Dijon mustard

1teaspoon canola or vegetable oil

1/2teaspoon chicken bouillon granules









Preparation:





1.Preheat broiler. Spray broiler pan with nonstick cooking spray. Combine romaine, cabbage, bell peppers and zucchini in large bowl; set aside.2.Combine onion powder, garlic powder, black pepper, ground red pepper and thyme in small bowl. Rub spice mixture onto both sides of tuna. Place tuna on broiler pan. Broil 4 inches from heat about 10 minutes or until of desired degree of doneness, turning halfway through broiling time. Cover and set aside.3.For dressing, bring water to a boil in small saucepan over high heat. Add onion slices; reduce heat to medium-low. Simmer, covered, 4 to 5 minutes or until onion is tender. Add vinegar, mustard, oil and bouillon granules; cook and stir until heated through.4.Place romaine mixture on 4 salad plates; slice tuna and arrange on top. Drizzle with dressing. Serve warm.









Nutritional Information:







Serving Size: 1/4 of total recipe







Fiber

4 g







Carbohydrate

13 g







Cholesterol

32 mg







Saturated Fat

1 g







Total Fat

6 g







Calories from Fat

27 %







Calories

196







Protein

23 g







Sodium

185 mg









Dietary Exchange:







Meat

2-1/2







Vegetable

2-1/2