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Preptime: 20 min.Cooktime: 15 min.
Carbs: 5g
Fat: 11g
Fiber: 2g
Protein: 29g
Satfat: 2g
Sodium: 185mg
For the lime vinaigrette:
3 tablespoons lime juice
1 tablespoon white wine vinegar
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 bibb lettuce, washed and torn into bite-sized pieces
4 large button mushrooms, sliced
1/4 cup sliced scallions
Directions:
For the soy-lime vinaigrette:
1. Place the lime juice and vinegar 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 leafy green salad:
1. Slice the tuna into strips and place them in a mixing bowl. Add the mushrooms and scallions and half of the vinaigrette.
2. Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the tuna, mushroom and scallion mixture on top.
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