점심보통

Vidalia Onion and Tomato Salad with Grilled Tuna

Name: Vidalia Onion and Tomato Salad with Grilled Tuna
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pound ahi (yellowfin) tuna steak; 1/2 teaspoon olive oil; 2 tomatoes, cut into wedges; 1 large head lettuce (Boston, Romaine or Bibb); 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

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.

30 min4 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1 serving

134

칼로리

13g

단백질

탄수화물

지방

식이섬유

당류

200mg

나트륨

포화지방 1 g · 콜레스테롤 19 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

출처: USDA MyPlate Kitchen · Produce for Better Health Foundation

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