Vidalia Onion and Tomato Salad with Grilled Tuna
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Ingredients
- 1/2 pound ahi (yellowfin) tuna steak (fresh or frozen)
- 1/2 teaspoon olive oil
- 2 tomatoes, cut into wedges
- 1 large head lettuce (Boston, Romaine or Bibb) (washed, dried, and torn into bite-sized pieces)
- 1/2 Vidalia onion, thinly sliced
- 1 1/2 tablespoons olive oil
- 1/4 cup lemon juice, fresh or bottled
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
Instructions
- Heat grill.
- Whisk together dressing ingredients in a small bowl.
- Cut tuna into 1-inch chunks and skewer and place on two or three 3-inch skewers; brush lightly with olive oil. Season lightly with salt and pepper.
- Grill skewered tuna until fish is opaque and flakes with a fork (145 °F); remove from grill.
- In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.
Nutrition
| Calories | 160 |
|---|---|
| Protein | 16 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 20 mg |
| Sodium | 260 mg |
| Carbohydrates | 11 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation