Here, the buttery, sweet taste of Bibb lettuce complements the delicate flavor of tuna steaks. I like to serve the salad with a French baguette on the side.
—WOLFGANG HANAU WEST PALM BEACH, FL
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 pound tuna steaks (3/4-inch thick)
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 celery ribs
1 small sweet red pepper
1 small sweet yellow pepper
1 small red onion
4 cups torn Bibb or Boston lettuce
1/4 cup thinly sliced fresh basil leaves
1 teaspoon minced fresh rosemary
Whole Bibb or Boston lettuce leaves
1/2 cup reduced-fat ranch salad dressing
1. Sprinkle tuna with lime juice, salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly. For medium-rare, grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until slightly pink in the center. Cut into 1-in. pieces.
2. Finely chop the celery, peppers and onion; place in a large bowl. Add the torn lettuce, tuna, basil and rosemary; toss to combine.
3. Arrange lettuce leaves on four plates; top each with 2 cups tuna mixture. Drizzle with dressing.