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Healthy and delicious, this grilled tuna and vegetable salad recipe is ideal for the diabetic diet.

Source: Better Homes and Gardens


Recipe Summary

8 mins
38 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. For dressing, in small bowl combine vinegar and shallots. Whisk in mustard. Whisking constantly, add oil in a steady thin stream. Stir in anchovy; season to taste with salt and pepper. Remove 1 tablespoon dressing to brush fish; set aside remaining dressing until ready to serve.

  • Preheat broiler on high setting. Brush the 1 tablespoon dressing over all sides of fish. Place fish on greased unheated rack of broiler pan. Broil about 4 inches from heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Slice fish.

  • Meanwhile, in covered medium saucepan cook potatoes in a large amount of boiling water for 7 minutes. Add green beans; cook about 2 minutes more or until potatoes are tender. Drain and cool slightly.

  • Arrange fish, potatoes, green beans, lettuce leaves, radishes, and olives on a platter. Sprinkle with red onion and black pepper. Serve with remaining dressing. Makes 4 servings.

Nutrition Facts

282 calories; fat 10g; cholesterol 51mg; saturated fat 1g; carbohydrates 17g; insoluble fiber 4g; protein 30g; vitamin a 3061.2IU; vitamin c 23.6mg; sodium 408mg; calcium 90.9mg; iron 3.6mg.