Image titled: Vidalia-Onion-and-Tomato-Salad-with-Grilled-Tuna
  • Prep Time:30 minutes

  • Cook Time:

  • Serving Size:

  • Serves: 4 Servings

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

Steps

Heat grill.
Whisk together dressing ingredients in a small bowl.
Cut tuna into 1" chunks and skewer and place on two-three 3" 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 Facts

Nutrients Amount
Total Calories 160
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 20 mg
Sodium 260 mg
Carbohydrates 11 g
Dietary Fiber 3 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 16 g
Vitamin D 1 mcg
Calcium 40 mg
Iron 1 mg
Potassium 933 mg

Produce For Better Health Foundation

U.S. Department of Agriculture. MyPlate Kitchen Website. Vidalia Onion and Tomato Salad with Grilled Tuna. Recipe source: Produce For Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.