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Warm Blackened Tuna Salad
Source: dLife

A healthy mixture of tasty tuna and delicious raw vegetables.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 239.1
Total Carbs 12.0 g
Dietary Fiber 3.0 g
Sugars 6.1 g
Total Fat 3.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.9 g
Potassium 292.3 mg
Protein 44.5 g
Sodium 166.7 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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5 cup  romaine lettuce
2 cup  red cabbage, shredded
1 each  chopped green bell peppers
1 1/2 cup  sliced zucchini
1 tsp  onion powder
0 1/2 tsp  garlic powder
0 1/2 tsp  black pepper
0 1/2 tsp  ground red pepper (cayenne)
0 1/2 tsp  ground thyme
1 1/4 lb  tuna steaks
0.3333 cup  cold water
0 3/4 cup  sliced white onion
2 tbsp  balsamic vinegar
1 1/2 tsp  dijon mustard
1 tsp  vegetable oil
0 1/2 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.

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