Average Rating: 0TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Instructions
- 1. 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.
- 2. 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.
- 3. 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.