Broiled Tuna with Corn Relish
Bitter greens and piquant relish make a perfect foil for rich tuna.
1/4 cup balsamic vinegar
1 1/2 teaspoons Dijon-style mustard
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Four 5-ounce tuna steaks
2 cups cooked corn kernels
1 medium red bell pepper, roasted* and chopped
2 cups torn chicory leaves (curly endive)
To prepare marinade, in gallon-size sealable plastic bag, combine vinegar,
2 tablespoons water, the mustard, pepper flakes, salt and black pepper; reserve
2 tablespoons in medium bowl. Add tuna. Seal bag, squeezing out air; turn to coat
tuna. Refrigerate 1 hour, turning bag occasionally. Preheat broiler; spray baking
sheet and broiler with nonstick cooking spray. Arrange corn in thin layer on
prepared baking sheet; broil, stirring often, until corn begins to brown, 4-5
minutes. Add the roasted corn and roasted pepper to the reserved 2 tablespoons
marinade; set aside. Drain tuna and discard marinade. Place tuna on prepared
broiler rack; broil, turning once, until browned outside but still juicy inside,
6-7 minutes each side. Divide chicory evenly among 4 plates; top each with
1/2 cup of the corn relish and a tuna steak.
*To roast bell pepper, char pepper in broiler, or on long-tined fork over
gas burner, until blackened on all sides. Transfer to large sealable plastic
bag and seal; set aside 15 minutes to steam.
When cool enough to handle, peel and seed.
SERVING SIZE: 4 oz tuna with 1/2 cup each chicory & relish
POINTS: 7.5 (5.5)
PER SERVING: 285 Calories, 7 g Total Fat, 2 g Saturated Fat,
236 mg Sodium, 27 g Total Carbohydrate,
5 g Dietary Fiber, 31 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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