Heat grill. Whisk together dressing ingredients in a small bowl.
Cut tuna into 1″ chunks and place on 2-3 skewers; brush lightly with olive oil.
Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill.
In a large bowl, toss dressing with all vegetable ingredients.
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
Directions
Heat grill. Whisk together dressing ingredients in a small bowl.
Cut tuna into 1″ chunks and place on 2-3 skewers; brush lightly with olive oil.
Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill.
In a large bowl, toss dressing with all vegetable ingredients.
To serve, divide salad on four individual plates; top with tuna.