Raspberry Chili Tuna On Greens Recipes

RASPBERRY-CHILI TUNA ON GREENS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add tuna; seal bag and turn to coat. Refrigerate 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing., Drain tuna, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from heat 3-4 minutes on each side for medium-rare or until slightly pink in the center., In a large bowl, combine romaine, carrot and cucumber; drizzle with remaining marinade and toss to coat. Divide among four plates. Top with grilled tuna.

RASPBERRY CHILI SORBET

Steps:

• Using a blender, combine all of the ingredients and puree. Pass through a strainer to remove the seeds.
• Place the mixture in an ice cream machine and freeze sorbet according to manufacture's directions. Place in freezer until ready to serve.
• Serve in a Martini glass with fresh mint leaves.

GREENS WITH FRESH RASPBERRY VINAIGRETTE

Steps:

• Put the raspberries, mustard and pomegranate juice into a food processor or blender and puree until smooth. With the motor running, add the olive oil in a slow steady stream, until a smooth emulsified dressing has formed. Season the dressing with salt and pepper, to taste. (If the dressing is too thick, add another tablespoon of juice.)
• Place half of the dressing in the bottom of a large chilled salad bowl and top with mixed greens. Toss when ready to serve and garnish salad with additional raspberries.
• Note: Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days.

GRANDS TUNA AND GREEN CHILE MELT

Steps:

• Heat oven to 350°F Spray large cookie sheet with cooking spray. Separate dough into 8 biscuits; place 2 1/2 inches apart on cookie sheet. With bottom of flat 2-inch-diameter glass or with fingers, press biscuits into 3 1/2-inch rounds with 1/4-inch rim around outer edge.
• In small bowl, beat egg yolk and water with fork until well blended. Brush over tops and sides of biscuits. Sprinkle each with sesame seed. Bake 13 to 17 minutes or until golden brown.
• Meanwhile, in medium bowl, mix mayonnaise, cilantro, salt, pepper, Cajun seasoning and green chiles. Stir in tuna; set aside.
• Set oven control to broil. Spoon about 1/4 cup tuna mixture into indentation in each biscuit; sprinkle each with 1/4 cup cheese. Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Carefully remove biscuits from cookie sheet. Garnish with tomato and lettuce.

RASPBERRY-CHILI TUNA ON GREENS

Steps:

• In a small bowl, combine the first six ingredients.
• Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning occasionally.
• Cover and refrigerate remaining marinade to use as salad dressing.
• Coat grill rack with cooking spray before starting the grill.
• Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.
• In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.
• Top each salad with sliced, grilled tuna.