Hot and Cold Tuna Salad with Fennel Vinaigrette
Grilled tuna mixed with fresh vegetables and a fennel vinaigrette is fabulous, flavorful and so simple to make.
4 cups Boston leaf lettuce, torn into bite-size pieces
2 cups radicchio, torn into bite-size pieces
2 cups curly endive
1 cup enoki or common mushrooms
1/2 cup halved cherry tomatoes
1 cup sliced red pepper
1/4 cup sliced green onions and tops
1 1/2 pounds tuna, halibut or swordfish steaks
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/4 cup water
1/4 to 1/3 Equal® Spoonful™
3 tablespoons Balsamic vinegar
1 large clove garlic, minced
1 teaspoon crushed fennel seed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
- Combine greens, mushrooms, tomatoes, pepper wedges and onions in salad bowl.
- Grill fish over medium-hot coals until fish is tender and flakes with a fork, about 10 minutes. Remove skin and any bones from fish and discard. Break fish into large chunks.
- Pour dressing over salad and toss; add fish and toss gently. Serve in bowls or on large plates.
- For Fennel Vinaigrette: Combine all ingredients in covered jar; shake to blend thoroughly. Makes about 1 cup.
Makes 6 servings.
Tip: If desired, fish can be broiled rather than grilled for the same amount of time.
Nutritional Information Per Serving (1/6 recipe; approximately 3-ounces tuna with approximately 2 1/2 tablespoons vinaigrette): Calories: 250, Saturated Fat: 2 g, Protein: 23 g, Cholesterol: 34 mg, Carbohydrates: 10 g, Fiber: 2 g, Total Fat: 14 g, Sodium: 142 mg.
Food Exchanges: 3 Lean Meat, 2 Vegetable, 1 Fat.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.