Broiled Tuna and Raspberry Salad


Looking to serve something light on a hot summer night? Try this summery Broiled Tuna and Raspberry Salad with your favorite fresh lettuce mix and a fresh-caught tuna steak, drizzled with homemade dressing. Bonus: This one is super easy to whip up, even for you non-cooks out there.


  • 1/2 cup fat-free ranch salad dressing
  • 1/4 cup raspberry vinegar
  • 1 1/2 tsp. Cajun seasoning
  • 1 thick-sliced tuna steak (about 6 – 8 oz.)
  •  2 cups torn romaine lettuce leaves
  • 1 cup torn mixed baby lettuce leaves
  • 1/2 cup fresh raspberries


  1. Combine salad dressing, vinegar and Cajun seasoning.
  2. Pour 1/4 cup salad dressing mixture into reseal able plastic food storage bag to use as marinade, reserve remaining dressing mixture.
  3. Add tuna to marinade.
  4. Seal bag, turn to coat tuna.
  5. Marinate in refrigerator for 10 minutes, turning once.
  6. Preheat broiler.
  7. Spray rack of broiler pan with nonstick cooking spray.
  8. Place tuna on rack.
  9. Broil tuna 4 inches from heat 5 minutes.
  10. Turn tuna and brush with marinade, discard remaining marinade.
  11. Broil 5 minutes or until tuna flakes in center when tested with fork.
  12. Cool 5 minutes.
  13. Cut into 1/4  inch thick slices.
  14. Toss lettuce together in large bowl, divide evenly between 2 serving plates.
  15. Top with tuna and raspberries, drizzle with reserved salad dressing mixture.

– Recipe courtesy of Pam Beattie, owner of Venetian Décor

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