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Cajun Tuna Salad
Source: dLife

Spicy grilled tuna steaks over a fresh vegetable salad.

Rating:
Prep Time: 25 minutes
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 486.5
Total Carbs 28.0 g
Dietary Fiber 5.7 g
Sugars 12.0 g
Total Fat 24.2 g
Saturated Fat 7.0 g
Unsaturated Fat 2.2 g
Potassium 1299.6 mg
Protein 39.8 g
Sodium 538.4 mg
Dietary Exchanges
1 1/2 Fat , 3 Vegetables , 1 Meat , 1/2 Other Carbs , 4 1/2 Lean Meat
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

Cajun Rub
1 1/2 tbsp  ground paprika
2 tsp  ground thyme
2 tsp  oregano leaves
1 1/2 tsp  garlic powder
1 1/2 tsp  packed light brown sugar
1 tsp  onion powder
1 tsp  black pepper
0 3/4 tsp  Salt Substitute, no sodium
0 1/4 tsp  ground cayenne (red pepper)

Salad
16 oz  tuna fillets
1 each  olive oil cooking spray
10 cup  romaine lettuce
1 cup  fresh mushroom slices
2 each  fresh plum tomatoes
4 each  red onion
0 3/4 cup  Cheese, cheddar, low sodium, shredded
1 cup  Croutons, seasoned, cubes
0 3/4 cup  Salad Dressing, ranch, light
Directions
  1. Prepare the Spicy Cajun Rub by mixing all the rub ingredients in a small bowl.
  2. Prepare the tuna salad by rinsing the tuna and patting it dry with paper towels. Use your fingers to rub both sides of the 4 pieces of tuna with 1-2 tablespoons of the rub and set it aside. For more intense flavoring, cover and refrigerate for up to 24 hours.
  3. Arrange the tuna steaks on a broiler pan coated with nonstick cooking spray. Spray the tops of the tuna with a light coat of the cooking spray.
  4. Grill over medium heat, turning occasionally, or broil 6 inches under a preheated broiler for 10 minutes until the meat is browned.
  5. Let the tuna steaks cool for 5 minutes before slicing thinly across the grain. Set aside.
  6. Toss the lettuce with the mushrooms and tomatoes. Arrange a quarter of the mixture one each of 4 plates. Top each with some of the onion rings and a sliced tuna steak. Sprinkle with the cheese and croutons.
  7. Serve immediately with some of the dressing.

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