Grilled Tuna with Romaine and Tropical Fruit

This recipe combines seafood, salad, and fresh fruit; and makes the perfect addition to your “seafood twice a week” routine.

4 cups packaged Romaine lettuce
2 cups fresh pineapple, chopped
1 cup refrigerated pre-sliced mango, chopped
1/3 cup red onion, chopped
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
2 Tbsp DLM Fresh-Squeezed Orange Juice
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1/2 tsp salt, divided
3/8 tsp freshly ground black pepper, divided
(8) 3-oz tuna steaks
Cooking spray
4 lime wedges (optional)

Combine first 7 ingredients in a large bowl; add 1 tsp oil,

¼ tsp salt, and 1/8 tsp pepper, tossing to combine. Heat a

large heavy grill pan over medium-high heat. Rub remaining

2 tsp olive oil over tuna; sprinkle tuna evenly with

remaining ¼ tsp salt and ¼ tsp pepper. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Arrange 1½ cups salad on 4 plates. Top each serving with 2 tuna steaks. Serve with lime wedges, if desired.

Makes 4 servings

Per serving: 292 calories; 5g total fat; 1g saturated fat; 74mg cholesterol; 362mg sodium; 22g total carbohydrates; 3g dietary fiber; 40g protein;

Allergy Warning: Contains Fish

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