Atuna Called Wanda
|For lime vinaigrette|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Honey||4 Teaspoon (1 tablespoon plus 1 teaspoon)|
|Ground ginger||1⁄8 Teaspoon|
|Olive oil||1 Tablespoon|
|Fresh tuna||1 Pound (1 inch thick)|
|Non stick olive oil cooking spray||1|
|French bread slice/Sourdough bread slice||4|
|Reduced fat mayonnaise||1⁄4 Cup (4 tbs)|
|Major grey chutney||2 Tablespoon, pieces chopped|
|Romaine lettuce leaves||8 Small, washed, dried and chilled|
|Finely diced celery||2 Tablespoon|
|Finely diced red onion||2 Tablespoon|
|Diced green onions||2 Tablespoon (green and white parts)|
|Cherry tomatoes||8 , halved|
1. Vinaigrette: In small jar with tight-fitting lid combine all ingredients for vinaigrette. Cover tightly. Shake.
2. Combine tuna and 2 tablespoons vinaigrette in sealable plastic bag. Seal. Refrigerate to marinate 30 minutes to 1 hour, turning bag occasionally.
3. Preheat broiler. Coat shallow baking pan with cooking spray. Broil tuna, about 1 inch from heat source, 4 to 5 minutes per side or until just opaque in center.
4. Toast bread. In small bowl combine mayonnaise and chutney. Spread over toast. Cover with lettuce leaves. Break tuna into bite-size chunks. Arrange tuna over lettuce. Top with diced celery and onion. Garnish with tomatoes. Drizzle with remaining vinaigrette. Serve open-faced with knife and fork.