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Prep Time: 20 Minutes Cook Time: 16 Minutes |
Ready In: 36 Minutes Servings: 1 |
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I like the with roasted chicken. Ingredients:
2 10-inch flour tortillas |
2 teaspoons canola oil |
1/2 teaspoon salt, divided |
1/2 teaspoon sesame seeds |
5 1/2 lbs fresh tuna |
1/4 teaspoon black pepper |
1/4 teaspoon ground cumin |
1 cup shredded low-fat cheddar cheese |
1/2 cup plain nonfat yogurt |
2 teaspoons lime juice |
8 cups mixed salad greens |
1 (7 ounce) jar roasted bell peppers, drained and cut in strips |
Directions:
1. Preheat the oven to 400 degrees.
2. Coat a baking sheet with cooking spray.
3. Brush the tortillas on both sides with the oil, then cut them into 1/4-by-3-inch strips.
4. Toss the strips with 1/4 teaspoon of the salt and the sesame seeds.
5. Lay the strips out on the prepared baking sheet and toast in the oven 8 to 10 minutes, turning once, or until they are crisped and lightly browned.
6. Meanwhile, sprinkle the tuna with the remaining salt, pepper and cumin.
7. Coat a broiling pan or grill pan with cooking spray, heat, then add the tuna and cook for about 3 minutes on each side for rare (or until cooked to desired degree of doneness).
8. Let the tuna stand 2 to 3 minutes before cutting with the grain into 1/4-inch-thick strips.
9. Combine the cheese, yogurt and lime juice in a bowl.
10. Gently toss the tuna with the lettuce, roasted pepper strips and the dressing.
11. Divide the salad among 4 dinner plates, and top with the tortilla croutons (alternatively, the crisped tortilla chips can be tossed in with the salad just before serving).
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