Hot and Cold Tuna Salad With Fennel Vinaigrette

Makes 6 servings.


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
1½ pounds tuna, halibut or swordfish steaks
Fennel Vinaigrette


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. Serve in bowls or on large plates.

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


1. Combine all ingredients in covered jar; shake to blend thoroughly.

Nutritional Info (per serving):

Calories: 250
Saturated Fat: 2g
Protein: 23g
Cholesterol: 34mg
Carbohydrates: 10g
Fiber: 2g
Total Fat: 14g
Sodium: 142mg

Food Exchanges: 3 Lean Meat, 2 Vegetable, 1 Fat

Additional comments:

Note: 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®. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

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