Healthy Recipes
For the orange-ginger vinaigrette:
2 tablespoons orange marmalade
2 tablespoons white wine vinegar
1 tablespoon finely grated, fresh ginger root
1 1/2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
salt to taste
freshly ground black pepper
For the grilled tuna:
4 tuna steaks, about 4 to 5 ounces each
nonstick cooking spray
For the green salad:
8 cups green leaf lettuce, washed and torn into bite-sized pieces
1/2 cup thinly sliced, sweet onion
For the orange-ginger vinaigrette:
1. Place the marmalade, vinegar and ginger in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil and soy sauce. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)
For the grilled tuna:
1. Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
2. Season the tuna steaks with salt and pepper.
3. Grill the tuna on both sides until it is cooked through, about 4 to 5 minutes per side, depending on the thickness of the tuna steaks.
(The tuna can be grilled in advance and stored in the refrigerator for up to 3 days.)
For the green salad:
1. Slice the tuna into strips and place them in a mixing bowl. Add the onion slices and half of the vinaigrette.
2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the tuna and onion mixture on top.
Serving Size: 1 tuna fillet with salad
Number of Servings: 4
| Per Serving | |||
| Calories | 249 | Carbohydrate | 9 g |
| Fat | 11 g | Fiber | 3 g |
| Protein | 28 g | Saturated Fat | 2 g |
| Sodium |
294 mg |
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