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Seafood Steaks on Warm Spinach Salad

Related recipes: Main Dishes, Low-Calorie, Low-Carbohydrate, Low-Sugar
Seafood Steaks on Warm Spinach Salad: Main Image
From: National Fisheries Institute

Quick Facts

Servings: 4

Sides & Desserts

  1. Penne with Roasted Vegetables and Feta
  2. Roasted Red Pepper Soup
  3. Search for Special Diet Recipes

Wine Pairings

  1. Sauvignon Blanc
  2. Pinot Noir

Ingredients

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

Directions

  • 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.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 102
  Calories from Fat 53 (52%)
(9%)Total Fat 6g
(5%)Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
(2%)Cholesterol 7mg
(17%)Sodium 398mg
(19%)Potassium 649mg
Total Carbohydrate 7g
(9%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(13%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.