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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
134
Calories
13g
Protein
6g
Carbs
6g
Fat
2g
Fiber
3g
Sugar
200mg
Sodium
Saturated Fat 1 g · Cholesterol 19 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
ahi (yellowfin) tuna steak
1/2 pound · fresh or frozen
olive oil
1/2 teaspoon
tomatoes, cut into wedges
2
head lettuce (Boston, Romaine or Bibb)
1 large · washed, dried, and torn into bite-sized pieces
Vidalia onion, thinly sliced
1/2
olive oil
1 1/2 tablespoons
lemon juice, fresh or bottled
1/4 cup
white wine vinegar
2 teaspoons
Dijon mustard
1 teaspoon
salt
1/4 teaspoon
black pepper
1/8 teaspoon
thyme
1/4 teaspoon
marjoram
1/4 teaspoon
Instructions
- 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. Season lightly with salt and pepper.
- 4
Grill skewered tuna until fish is opaque and flakes with a fork (145 °F); remove from grill.
- 5
In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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