A cool summer salad that packs plenty of nutrition into a low-calorie package, this tuna and fruit combination is one of 140 recipes in “Sizzle It.” The Weight Watchers cookbook, $9.95, is available at meetings. Find locations at or call 800-651-6000.
Tuna with Mango-Strawberry Salad
The preparation time is 15 minutes, and 10 minutes are needed for cooking. The recipe serves 4.
Ingredients
1 shallot, minced
1 tablespoon apple- cider vinegar
1 tablespoon lime juice
2 teaspoons honey
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
4 ( 5-ounce) tuna steaks, 3/4-inch thick
4 cups mixed baby salad greens
1 mango, peeled, pitted and cubed (about 1 cup)
1 cup strawberries, hulled and quartered
Directions
Spray the grill rack with nonstick spray. Preheat the grill to medium-high or prepare a medium-high fire using the direct method. Meanwhile, to make the dressing, whisk together the shallot, vinegar, lime juice, honey, oil, and 1/4teaspoon of the salt in a small bowl; set aside. Sprinkle the tuna with the remaining 1/4 teaspoon salt. Place on the grill rack and grill until well marked but still pink in the center, about 2 minutes on each side for medium-rare doneness. Transfer the tuna to a cutting board and let stand about 5 minutes, then cut into 1/4-inch slices. Divide the salad greens, mango, and strawberries among 4 plates. Top evenly with the tuna and drizzle with the dressing.
Per serving: 262 calories, 9 grams fat, 2 g saturated fat, 0 g trans fat, 85 mg cholesterol, 390 mg sodium, 17 g carbohydrates, 3 g fiber, 29 g protein, 55 mg calcium.
