Hot and Cold Tuna Salad With Fennel Vinaigrette

If desired, fish can be broiled rather than grilled for the same amount of time.

Fennel Vinaigrette Ingredients

• 1/4 cup olive or vegetable oil
• 1/4 cup lime juice
• 1/4 cup water
• 1/4 to 1/3 Equal® Spoonful™
• 3 tablespoons Balsamic vinegar
• 1 large clove garlic, minced
• 1 teaspoon crushed fennel seed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

Fennel Vinaigrette Directions

1. Combine all ingredients in covered jar; shake to blend thoroughly. Set aside.

Tuna Salad Ingredients

• 4 cups Boston leaf lettuce, torn into bite-size pieces
• 2 cups radicchio, torn into bite-size pieces
• 2 cups curly endive
• 1 cup enoki or common mushrooms
• 1/2 cup halved cherry tomatoes
• 1 cup sliced red pepper
• 1/4 cup sliced green onions and tops
• 1 1/2 pounds tuna, halibut or swordfish steaks
• Fennel Vinaigrette

Tuna Salad Directions

1. Combine greens, mushrooms, tomatoes, pepper wedges and onions in salad bowl.
2. Grill fish over medium-hot coals until fish is tender and flakes with a fork, about 10 minutes. Remove skin and any bones from fish and discard. Break fish into large chunks.
3. Pour dressing over salad and toss; add fish and toss gently.
4. Serve in bowls or on large plates.

Food Exchanges: 1 1/2 starch, 2 lean meat.

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.