Raspberry Chili Tuna on Greens
Elevate your mealtime with the bold and vibrant flavors of Raspberry Chili Tuna on Greens. This dish pairs perfectly seared tuna steaks with a tangy-sweet raspberry chili glaze made from fresh raspberries, a hint of honey, and a touch of spice from red chili flakes. Served atop a refreshing bed of mixed greens, crunchy cucumber slices, and juicy cherry tomatoes, this recipe offers the perfect balance of protein-packed seafood and crisp salad. Ready in just 25 minutes, it's an elegant yet easy option for a weeknight dinner or a light, wholesome lunch. Bursting with vibrant colors and irresistible flavors, this gluten-free recipe is sure to be a standout on your table! Keywords: raspberry chili glaze, seared tuna salad, healthy seafood recipes, quick dinner ideas, gluten-free meals.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces (6 oz each) tuna steaks
- 1 cup (fresh or frozen) raspberries
- 2 tablespoons honey
- 1 tablespoon (freshly squeezed) lime juice
- 0.5 teaspoon red chili flakes
- 1 clove (minced) garlic
- 2 tablespoons (divided) olive oil
- 4 cups mixed salad greens
- 1 medium (sliced) cucumber
- 1 cup (halved) cherry tomatoes
- 1 teaspoon (divided) sea salt
- 0.5 teaspoon (divided) black pepper
Directions
Step 1
In a small saucepan, combine raspberries, honey, lime juice, red chili flakes, and minced garlic.
Step 2
Cook the mixture over medium heat, stirring occasionally, until the raspberries break down and form a thick glaze (about 5 minutes). Strain through a fine mesh sieve to remove seeds and set the glaze aside.
Step 3
Season the tuna steaks with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper on both sides.
Step 4
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes per side for medium-rare or cook longer to your desired doneness. Remove from heat and let rest for a minute.
Step 5
In a large bowl, toss the mixed salad greens, cucumber slices, and cherry tomatoes with the remaining 1 tablespoon of olive oil, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper.
Step 6
Divide the salad onto two plates. Place a tuna steak on top of each bed of greens.
Step 7
Drizzle the raspberry chili glaze generously over the tuna and the greens. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1089.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 961.7 |
| Total Fat 32.2g | 0% |
| Saturated Fat 5.2g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 132.5mg | 0% |
| Sodium 2516.0mg | 0% |
| Total Carbohydrate 73.7g | 0% |
| Dietary Fiber 14.9g | 0% |
| Total Sugars 50.1g | |
| Protein 95.7g | 0% |
| Vitamin D 441.8IU | 0% |
| Calcium 181.8mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 2676.1mg | 0% |
Source of Calories