Vidalia Onion and Tomato Salad with Grilled Tuna

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.

Yield

4 Servings

Serving size

1 serving

Rating

3.90 of 5 (232 ratings)

Food groups

• Protein Foods: 1 1/2 ounces
• Vegetables: 3/4 cups

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

Directions

1. Heat grill.
2. Whisk together dressing ingredients in a small bowl.
3. Cut tuna into 1-inch chunks and skewer and place on two or three 3-inch skewers; brush lightly with olive oil.
4. Season lightly with salt and pepper.
5. Grill skewered tuna until fish is opaque and flakes with a fork (145 °F); remove from grill.
6. In a large bowl, toss dressing with all vegetable ingredients.
7. To serve, divide salad on four individual plates; top with tuna.

Nutrition per serving

Notes

Serving Suggestions: Serve with an 8 ounce glass of non-fat milk and a slice of whole-grain bread.

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Source

Recipe by: Produce for Better Health Foundation

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/vidalia-onion-and-tomato-salad-grilled-tuna. Federal works are public domain in the United States.