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Main Dishes
Seafood Steaks on Warm Spinach Salad
Seafood Steaks on Warm Spinach Salad
Serves: 4
Calorie: 102, Proteins: 7 g, Total Fat: 6 g, Fiber: 2.30 g, Sugar 2 g.

Ingredients

4 each (1-inch) thick tuna or swordfish steaks 1/3 cup plus 2 T French vinaigrette salad dressing 1 oz oz. bag fresh spinach, stemmed and torn 10 each cherry tomatoes, halved

Preparation

Brush steaks with 2 tablespoons salad dressing; cover and refrigerate 30 minutes to 1 hour. Place steaks on broiler rack coated with cooking spray. Broil 5 ½ inches from heat for 10 minutes per 1-inch thickness of fish. Set aside and keep warm. Combine spinach and tomatoes in a large, heat-proof bowl. Heat remaining salad dressing to boil; pour over salad and toss well. Divide salad evenly among 4 plates; top with steaks and serve at once.

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