Vidalia Onion and Tomato Salad with Grilled Tuna

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

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.

Produce For Better Health Foundation