Raspberry Chili Tuna on Greens
Elevate your mealtime with the bold and vibrant flavors of Raspberry Chili Tuna on Greens. This dish pairs perfectly seared tuna steaks with a tangy-sweet raspberry chili glaze made from fresh raspberries, a hint of honey, and a touch of spice from red chili flakes. Served atop a refreshing bed of mixed greens, crunchy cucumber slices, and juicy cherry tomatoes, this recipe offers the perfect balance of protein-packed seafood and crisp salad. Ready in just 25 minutes, it's an elegant yet easy option for a weeknight dinner or a light, wholesome lunch. Bursting with vibrant colors and irresistible flavors, this gluten-free recipe is sure to be a standout on your table! Keywords: raspberry chili glaze, seared tuna salad, healthy seafood recipes, quick dinner ideas, gluten-free meals.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 pieces (6 oz each) tuna steaks
- 1 cup (fresh or frozen) raspberries
- 2 tablespoons honey
- 1 tablespoon (freshly squeezed) lime juice
- 0.5 teaspoon red chili flakes
- 1 clove (minced) garlic
- 2 tablespoons (divided) olive oil
- 4 cups mixed salad greens
- 1 medium (sliced) cucumber
- 1 cup (halved) cherry tomatoes
- 1 teaspoon (divided) sea salt
- 0.5 teaspoon (divided) black pepper
Instructions
In a small saucepan, combine raspberries, honey, lime juice, red chili flakes, and minced garlic.
Cook the mixture over medium heat, stirring occasionally, until the raspberries break down and form a thick glaze (about 5 minutes). Strain through a fine mesh sieve to remove seeds and set the glaze aside.
Season the tuna steaks with 0.5 teaspoon of sea salt and 0.25 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes per side for medium-rare or cook longer to your desired doneness. Remove from heat and let rest for a minute.
In a large bowl, toss the mixed salad greens, cucumber slices, and cherry tomatoes with the remaining 1 tablespoon of olive oil, 0.5 teaspoon of sea salt, and 0.25 teaspoon of black pepper.
Divide the salad onto two plates. Place a tuna steak on top of each bed of greens.
Drizzle the raspberry chili glaze generously over the tuna and the greens. Serve immediately and enjoy!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 24.0 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
