Serves 4
133 cal · 25 min
Vidalia Onion and Tomato Salad with Grilled Tuna
Recipe GLPRed3179df6a2623
A fresh and light salad featuring tender grilled yellowfin tuna served over crisp lettuce, juicy tomatoes, and sweet Vidalia onions, all dressed with a bright lemon and herb vinaigrette. Perfect for a healthy, elegant meal.
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Ingredients
1/2 pound fresh or thawed yellowfin (ahi) tuna steak
1/2 teaspoon olive oil (for brushing tuna)
Salt and black pepper (for seasoning tuna)
2 medium tomatoes, cut into wedges
1 large head Boston, Romaine, or Bibb lettuce, washed, dried, and torn into bite-sized pieces
1/2 Vidalia onion, thinly sliced
1 1/2 tablespoons olive oil (for dressing)
1/4 cup fresh or bottled lemon juice
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt (for dressing)
1/8 teaspoon black pepper (for dressing)
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
Directions
Preheat your grill to medium-high heat and oil the grate to prevent sticking.
In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, black pepper, thyme, and marjoram until well combined. Set the dressing aside.
Cut the tuna steak into 1-inch cubes and thread them onto two or three short metal skewers, leaving a little space between pieces for even cooking.
Lightly brush the skewered tuna with the 1/2 teaspoon olive oil, then season generously with salt and pepper on all sides.
Place the tuna skewers on the preheated grill and cook for 3 to 5 minutes, turning once halfway through, until the fish reaches an internal temperature of 145°F and the flesh is opaque and flakes easily with a fork. Remove from the grill and set aside.
In a large bowl, combine the torn lettuce, tomato wedges, and sliced Vidalia onion. Pour the prepared dressing over the vegetables and toss gently until all ingredients are well coated.
Divide the dressed salad evenly among four serving plates. Top each portion with the grilled tuna skewer and serve immediately while the tuna is still warm.
