Broiled Tuna and Raspberry Salad

Ingredients:

1/2 cup fat-free ranch salad dressing
1/4 cup raspberry vinegar
1-1/2 teaspoons Cajun seasoning
1 thick-sliced tuna steak (about 6 to 8 ounces)
2 cups torn romaine lettuce leaves
1 cup torn mixed baby lettuce leaves
1/2 cup fresh raspberries

Preparation:
1. Combine salad dressing, vinegar and Cajun seasoning. Pour 1/4 cup salad dressing mixture into resealable food storage bag to use as marinade; reserve remaining dressing mixture. Add tuna to marinade. Seal bag; turn to coat tuna. Marinate in refrigerator 10 minutes, turning once.
2. Preheat broiler. Spray rack of broiler pan with nonstick cooking spray. Place tuna on rack. Broil tuna 4 inches from heat 5 minutes. Turn tuna and brush with marinade; discard remaining marinade. Broil 5 minutes more or until tuna flakes in center when tested with fork. Cool 5 minutes. Cut into 1/4-inch-thick slices.
3. Toss lettuces together in large bowl; divide evenly between two serving plates. Top with tuna and raspberries; drizzle with reserved salad dressing mixture.