Vidalia Onion and Tomato Salad with Grilled Tuna

Name: Vidalia Onion and Tomato Salad with Grilled Tuna
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: For the Salad:; 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; For the Dressing:; 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

DinnerSaladAmerican⏱ 1 hrServes 4

By Public

Sweet Vidalia onions come into season in mid-April. Pair them with tomatoes for this light summer salad that's topped with grilled ahi tuna. Perfect for a backyard luncheon.

Ingredients

For the Salad:
1/2 pound ahi (yellowfin) tuna steak(fresh or frozen)
1/2 teaspoon olive oil
2 tomatoes, cut into wedges

+ 11 more ingredients

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.

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Nutrition Estimate

89Calories

12gProtein

4gCarbs

3gFat

Per serving • Estimated by Blinner AI