Raspberry-Chili Tuna on Greens

Name: Raspberry-Chili Tuna on Greens
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 680 grams tuna steaks each); 59 milliliters balsamic vinegar; 118 milliliters shredded carrot; 118 milliliters thinly sliced cucumber; 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil; 0 teaspoons pepper; 6 Tbsps seedless raspberry preserves; 283 grams package torn romaine; 1 teaspoons salt; 2 teaspoons Thai chili sauce

You can never have too many American recipes, so give Raspberry-Chili Tunan on Greens a try. One portion of this dish contains approximately 41g of protein, 9g of fat, and a total of 367 calories. This gluten free, dairy free, fodmap friendly, and pescatarian recipe serves 4. If you have salt, balsamic vinegar, cucumber, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in around 25 minutes. Grilled Tunan and Orange Salad with Candied Lemon and Mixed Baby Greens with Chili Aioli and Herb Tuile, Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing (GF!) … and Fave Five Friday: Healthy Tuna, and Chili Crusted Ahi Tuna & Avocado Salad with Cilantro Garlic Dressing (GF!) … and Fave Five Friday: Healthy Tuna are very similar to this recipe.

Instructions

In a small bowl, combine the first six ingredients.

Equipment you will use

Bowl

Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing.

Ingredients you will need

Tuna Steak

Marinade

Equipment you will use

Ziploc Bags

Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

Ingredients you will need

Cooking Oil

Marinade

Tuna

Equipment you will use

Paper Towels

Grill

Tongs

In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates. Top with grilled tuna.

Ingredients you will need

Cucumber

Marinade

Romaine

Carrot

Tuna

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

680grams

tuna steaks each)59milliliters

balsamic vinegar 118milliliters

shredded carrot 118milliliters

thinly sliced cucumber 2teaspoons

minced fresh basil or 1/2 teaspoon dried basil 0teaspoons

pepper 6Tbsps

seedless raspberry preserves 283grams

package torn romaine 1teaspoons

salt 2teaspoons

Thai chili sauce

Recommended wine: Pinot Noir, Merlot, Rose Wine

Tunan on the menu? Try pairing with Pinot Noir, Merlot, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.