 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This quick salad is very tasty when served with a French baguette, or on toasted crackers. Wolfgang Hanau, West Palm Beach, FL Ingredients:
1 pound tuna steaks (3/4 inch thick) |
2 teaspoons lime juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 celery ribs |
1 small sweet red pepper |
1 small sweet yellow pepper |
1 small red onion |
4 cups torn bibb or boston lettuce |
1/4 cup thinly sliced fresh basil leaves |
1 teaspoon minced fresh rosemary |
whole bibb or boston lettuce leaves |
1/2 cup reduced-fat ranch salad dressing |
Directions:
1. Sprinkle tuna with lime juice, salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until slightly pink in the center. Cut into 1-in. pieces.
2. Finely chop the celery, peppers and onion; place in a large bowl. Add the torn lettuce, tuna, basil and rosemary; toss to combine.
3. Arrange lettuce leaves on four plates; top each with 2 cups tuna mixture. Drizzle with dressing. Yield: 4 servings.
|
|