INGREDIENTS
1 lb. tuna steaks
2 tsp. lime juice
1/4 tsp. salt
1/4 tsp. pepper
2 celery ribs
1 small red pepper
1 small yellow pepper
1 small red onion
4 cups Bibb or Boston lettuce leaves
1/4 cup thinly sliced fresh basil leaves
1 tsp. minced fresh rosemary
1/2 cup ranch salad dressing
Whole Bibb or Boston lettuce leaves
DIRECTIONS
Sprinkle tuna with lime juice, salt and pepper.
Coat grill rack with cooking spray before starting the grill.
For medium rare, grill tuna, covered over high heat for 3 to 4 minutes on each side or until slightly pink in the center.
Cut into 1 inch pieces.
Finely chop the celery, peppers and onion; place in a large bowl.
Add the torn lettuce, tuna, basil and rosemary; toss to combine.
Arrange lettuce leaves on plates; top each with 2 cups of the tuna mixture and drizzle with the dressing.
Serves 4.
