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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Warm Blackened Tuna Salad

Source: dLife

A healthy mixture of tasty tuna and delicious raw vegetables.

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 3.1 Fat, 1.7 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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Servings

Ingredients

5.0
5 cup romaine lettuce 2.0
2 cup red cabbage, shredded 1.0
1 each chopped green bell peppers 1.5
1 1/2 cup sliced zucchini 1.0
1 tsp onion powder 0.5
0 1/2 tsp garlic powder 0.5
0 1/2 tsp black pepper 0.5
0 1/2 tsp ground red pepper (cayenne) 0.5
0 1/2 tsp ground thyme 1.25
1 1/4 lb tuna steaks 0.3333
0.3333 cup cold water 0.75
0 3/4 cup sliced white onion 2.0
2 tbsp balsamic vinegar 1.5
1 1/2 tsp dijon mustard 1.0
1 tsp vegetable oil 0.5
0 1/2 tsp chicken bouillon

Directions

Preheat broiler.
In large bowl, combine romaine lettuce, cabbage, bell peppers, and zucchini. Set aside.
In small bowl, combine onion powder, garlic powder, black pepper, ground red pepper, and thyme.
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.
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.
Add vinegar, mustard, oil, and bouillon granules. Cook and stir until thoroughly heated.
Divide greens between four salad plates, slice tuna and arrange on top of romaine mixture. Drizzle with dressing and serve warm.