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!,
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
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Directions
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Nutrition Facts
1 tuna steak with 1-1/2 cups salad: 282 calories, 2g fat (0 saturated fat), 77mg cholesterol, 390mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 vegetable.
