Ingredients
6 tablespoons seedless raspberry preserves1/4 cup balsamic vinegar2 teaspoons minced fresh basil or 1/2 teaspoon dried basil2 teaspoons Thai chili sauce1/2 teaspoon salt1/4 teaspoon pepper4 tuna steaks (6 ounces each)1 package (10 ounces) torn romaine1/2 cup shredded carrot1/2 cup thinly sliced cucumber
Preparation
In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add tuna; seal bag and turn to coat. Refrigerate 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing.
Drain tuna, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from heat 3-4 minutes on each side for medium-rare or until slightly pink in the center.
In a large bowl, combine romaine, carrot and cucumber; drizzle with remaining marinade and toss to coat. Divide among four plates. Top with grilled tuna.
