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Hot and Cold Tuna Salad With Fennel Vinaigrette

Hot and Cold Tuna Salad With Fennel Vinaigrette

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Servings: 6
Course: Salad
Calories: 250
Ingredients Method Notes

Ingredients
  

Fennel Vinaigrette
  • ¼ cup olive or vegetable oil
  • ¼ cup lime juice
  • ¼ cup water
  • ¼ to ⅓ Equal® Spoonful™
  • 3 tablespoons Balsamic vinegar
  • 1 large clove garlic minced
  • 1 teaspoon crushed fennel seed
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
Tuna Salad
  • 4 cups Boston leaf lettuce torn into bite-size pieces
  • 2 cups radicchio torn into bite-size pieces
  • 2 cups curly endive
  • 1 cup enoki or common mushrooms
  • ½ cup halved cherry tomatoes
  • 1 cup sliced red pepper
  • ¼ cup sliced green onions and tops
  • 1 ½ pounds tuna, halibut or swordfish steaks

Method
 

Fennel Vinaigrette
  1. Combine all ingredients in covered jar; shake to blend thoroughly. Set aside.
Tuna Salad
  1. Combine greens, mushrooms, tomatoes, pepper wedges and onions in salad bowl.
  2. Grill fish over medium-hot coals until fish is tender and flakes with a fork, about 10 minutes. Remove skin and any bones from fish and discard. Break fish into large chunks.
  3. Pour dressing over salad and toss; add fish and toss gently.
  4. Serve in bowls or on large plates.

Notes

If desired, fish can be broiled rather than grilled for the same amount of time.
Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®.