Continuing to take recipes and converting them to be even healthier. This on was adapted from Cooking Light September 2010 by eliminating the olive oil and using all fresh fruit rather than pre-sliced. It also called for cilantro of which I am not a fan so I substituted parsley.
Grilled Tuna with a Tropical Salad
4 cups packaged chopped lettuce
2 cups chopped fresh pineapple
1 cup chopped mango
1/3 cup chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
2 teaspoons vegetable stock
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 4-ounce tuna steaks
Combine the lettuce, pineapple, mango and onion in a large bowl, set aside. In a small bowl whisk together parsley, juices, stock, salt and pepper. Dress the salad and toss to combine.
Heat a grill pan over medium-high heat. Spray tuna lightly with cooking spreay and season with salt an pepper.
Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side for medium - well. Arrange salad on plates and top with tuna.