Seafood Steaks on Warm Spinach Salad
Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
4 (1-inch) thick tuna or swordfish steaks
1/3 cup plus 2 T French vinaigrette salad dressing
1 10-oz. bag fresh spinach, stemmed and torn
10 cherry tomatoes, halved
Directions
Brush steaks with 2 tablespoons salad dressing; cover and refrigerate
30 minutes to 1 hour. Place steaks on broiler rack coated with cooking spray. Broil 5 ½
inches from heat for 10 minutes per 1-inch thickness of fish. Set aside and keep warm.
Combine spinach and tomatoes in a large, heat-proof bowl. Heat
remaining salad dressing to boil; pour over salad and toss well. Divide salad evenly among 4
plates; top with steaks and serve at once.
Nutrition facts
Serving Size 1 serving
Calories 102
Calories from Fat 53 (52%)
% Daily Value*
9%Total Fat 6g
5%Saturated
Fat 1g
Polyunsaturated Fat 2.7g
Monounsaturated Fat 1.3g
2%Cholesterol 7mg
17%Sodium 398mg
19%Potassium 649mg
2%Total
Carbohydrate 7g
9%Dietary
Fiber 2.3g
Sugars 2g
Sugar Alcohols 0g
13%Protein 7g