Grilled Tuna Salad With Citrus Vinaigrette

Ingredients

• 1.5 pounds tuna steaks 
• 0.5 cup alfalfa sprouts 
• 4 cups torn boston lettuce loosely packed
• 1 cup cherry tomato halves 
• 1 cup torn curly endive loosely packed
• 0.5 cup green onions (1-inch)
• 1 cup mushrooms sliced
• 1 cup radicchio thinly thinly sliced
• 1 large bell pepper sweet red seeded cut into thin strips
• 2 cups torn spinach leaves fresh loosely packed
• 1.8 cups citrus vinaigrette 

Equipment

• bowl
• sauce pan
• grill

Directions

1. Prepare Citrus Vinaigrette.
2. Place tuna in a nonmetal dish; drizzle with 1 cup Citrus Vinaigrette. Cover and marinate in vinaigrette in refrigerator 1 hour, turning tuna once.
3. Drain, reserving vinaigrette marinade.
4. Place vinaigrette marinade in a small saucepan; bring to a boil.
5. Remove from heat; set aside.
6. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
7. Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Discard skin from tuna.
8. Cut tuna into bite-size pieces, and set aside.
9. Combine Boston lettuce and remaining 8 ingredients in a large bowl.
10. Drizzle with remaining 3/4 cup Citrus Vinaigrette; toss well.
11. Add tuna, and toss gently.