Source: dLife

A healthy mixture of tasty tuna and delicious raw vegetables.

Servings

5 cup romaine lettuce , torn
2 cup red cabbage, shredded , coarsely
1 chopped green bell peppers (or yellow)
1.5 cup sliced zucchini
1 tsp onion powder
0.5 tsp garlic powder
0.5 tsp black pepper
0.5 tsp ground red pepper (cayenne)
0.5 tsp ground thyme
1.25 lb tuna steaks , cut 1 inch thick
0.33 cup cold water
0.75 cup sliced white onion
2 tbsp balsamic vinegar
1.5 tsp dijon mustard
1 tsp vegetable oil
0.5 tsp chicken bouillon

1 Preheat broiler.
2 In large bowl, combine romaine lettuce, cabbage, bell peppers, and zucchini. Set aside.
3 In small bowl, combine onion powder, garlic powder, black pepper, ground red pepper, and thyme.
4 Rub both sides of tuna with spice mixture. Place tuna on broiler pan and broil 4" below heat for 10 minutes or until desired degree of doneness. Turn tuna once, cover and set aside.
5 In small saucepan, bring water to boil over high heat. Add onion slices. Reduce heat to medium-low and simmer covered for 4-5 minutes or until onion is tender.
6 Add vinegar, mustard, oil, and bouillon granules. Cook and stir until thoroughly heated.
7 Divide greens between four salad plates, slice tuna and arrange on top of romaine mixture. Drizzle with dressing and serve warm.