1large head lettuce, washed, dried and torn into bite-size pieces
1
Heat grill. Whisk together dressing ingredients in a small bowl.
2
Cut tuna into 1″ chunks and place on 2-3 skewers; brush lightly with olive oil.
3
Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill.
4
In a large bowl, toss dressing with all vegetable ingredients.
5
To serve, divide salad on four individual plates; top with tuna.
How to Select: Look for firm onions without decay or blemishes. There should be no sprouts attached and the skins should be dry.
How to Store: Store Vidalia onions at room temperature in the legs of clean, sheer pantyhose. Hang in a cool, dry, well ventilated area on elevated racks or screens. In the refrigerator, wrap individually in paper towels for up to 6 months. Vidalia onions can also be frozen, either whole or chopped. Frozen onions should be used only for cooking purposes.
Nutrition Benefits: Vidalia onions are fat free, saturated fat free, cholesterol free, sodium free, a good source of vitamin C and chromium.
Make it Gluten Free: Dependent on using a Gluten Free dijon mustard.
Ingredients
Dressing Ingredients:
1 ½tbspolive oil
¼cuplemon juice, fresh or bottled
2tspwhite wine vinegar
1tspdijon mustard
¼tspsalt
⅛tspblack pepper
¼tspthyme
¼tsporegano
Salad Ingredients:
½lbfresh/frozen ahi (yellowfin) tuna steak
½tspolive oil
½vidalia onion, thinly sliced
vine-ripened tomatoes, cut into wedges
1large head lettuce, washed, dried and torn into bite-size pieces
Directions
1
Heat grill. Whisk together dressing ingredients in a small bowl.
2
Cut tuna into 1″ chunks and place on 2-3 skewers; brush lightly with olive oil.
3
Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill.
4
In a large bowl, toss dressing with all vegetable ingredients.
5
To serve, divide salad on four individual plates; top with tuna.
