Grilled Tuna with Mediterranean Salad
Ingredients:
Dressing:
* 2 Tbsp. red wine vinegar
* 1 garlic clove, minced
* 1 tsp. chopped fresh rosemary
* 1 tsp. Dijon(r) mustard
* 1/4 tsp. Morton Lite Salt(r)
* 1/4 tsp. freshly ground pepper
* 1 Tbsp. olive oil
Salad:
* 4 (4 or 6-oz.) ahi tuna steaks (1 inch thick)
* 1 (14-oz.) can quartered water packed artichoke hearts, drained,
patted dry
* 1/4 cup water packed roasted red bell peppers, sliced
* 1/4 cup thinly sliced red onion
* 4 pitted Kalamata olives, quartered
Preparation:
* In medium bowl, whisk together all dressing ingredients except
oil; slowly whisk in oil.
* Place tuna in single layer in baking dish; coat with 1
tablespoon of the dressing. Cover and refrigerate at least 1 hour or up
to 4 hours.
* Meanwhile, add all remaining salad ingredients to dressing; toss
well.
* Coat grill grate with cooking spray prior to igniting. Place
tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches
from medium coals; cover grill.
* Grill 4 to 6 minutes for medium-rare or until of desired
doneness, turning once. Serve tuna over salad.
Makes: 4 servings
Serving size: 1 tuna filet
LA Exchange: 1 Protein, 1 Vegetable, 1 Fat, 1 Condiment
