Seafood Steaks on Warm Spinach Salad

Make it a Meal

Add these dishes to make a full meal:

Penne with Roasted Vegetables and Feta

Roasted Red Pepper Soup

Chocolate Fudge Cupcakes

Wine Pairings

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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath