Sauteed Tuna on a Bed of Greens

This is the perfect light summer dinner.


Sauteed Tuna on a Bed of Greens

◦3 cups torn Romaine lettuce

◦3 cups torn red leaf lettuce

◦1 cup chopped endive

◦1 cup torn radicchio

◦1 cup sliced mushrooms

◦1 cup snow peas

◦1 large tomato, cut into wedges

◦3 cloves garlic, minced
◦1 tablespoon stick margarine (60% or more oil)

◦1 pound tuna steaks

◦1/2 cup rice wine vinegar

◦2 tablespoons sugar

◦1 teaspoon dry mustard

◦1/4 teaspoon ground black pepper

On six individual salad plates, arrange lettuce, endive, radiccho, mushrooms, snow peas and tomato. Set aside. In large skillet, over medium-high heat, cook garlic in margarine for one minute. Add tuna steaks and cook, browning on both sides, until fish flakes easily with a fork, about 10 minutes. Remove fish and break into chunks. Arrange tuna on individual salads; set aside. In same skillet, add vinegar, sugar, mustard and pepper; heat through. Drizzle vinegar mixture over salads; serve immediately.

Number of Servings: 6