Nutrition Facts

Source:

A healthy mixture of tasty tuna and delicious raw vegetables.

Servings

5 cup romaine lettuce , torn
2 cup red cabbage, shredded , coarsely
2 medium green bell peppers , cut into strips (or yellow bell peppers)
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 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 the broiler, then take a large bowl combine the romaine with the cabbage, bell peppers and zucchini and set aside.
2 Take a small bowl and combine the onion powder, garlic powder, black pepper, ground red pepper, and thyme. Take the tuna and rub both sides with spice mixture, then place the tuna broiler pan and broil 4 inches below heat for about 10 minutes or until done to the desired degree, turning the tuna once, cover and set aside.
3 To make dressing for the tuna take a small saucepan and bring water to a boil over high heat. Take onion slices and add to saucepan and then reduce heat to medium-low and simmer covered for 4-5 minutes or until onion is tender. Add the vinegar, mustard, oil and bouillon granules to the saucepan, cook and stir until the mixture is heated through.
4 Take romaine mixture and place on four salad plates, slice the tuna and arrange it on top of the romaine mixture, drizzle with dressing and serve warm.