Raspberry-Chili Tuna On Greens

• 6 tablespoons seedless raspberry preserves
• 1/4 cup balsamic vinegar
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 2 teaspoons Thai chili sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tuna steaks (6 ounces each)
• 1 package (10 ounces) torn romaine
• 1/2 cup shredded carrot
• 1/2 cup thinly sliced cucumber

1. In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add tuna; seal bag and turn to coat. Refrigerate 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing.
2. Drain tuna, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from heat 3-4 minutes on each side for medium-rare or until slightly pink in the center.
3. In a large bowl, combine romaine, carrot and cucumber; drizzle with remaining marinade and toss to coat. Divide among four plates. Top with grilled tuna.

seedless raspberry preserves, balsamic vinegar, fresh basil, chili sauce, salt, pepper, tuna, torn romaine, shredded carrot, cucumber

Taken from www.tasteofhome.com/recipes/raspberry-chili-tuna-on-greens/ (may not work)