Vidalia Onion and Tomato Salad with Grilled Tuna

Yields4 ServingsPrep Time30 mins

Dressing Ingredients:

1 ½ tbsp olive oil

¼ cup lemon juice, fresh or bottled

2 tsp white wine vinegar

1 tsp dijon mustard

¼ tsp salt

⅛ tsp black pepper

¼ tsp thyme

¼ tsp oregano

Salad Ingredients:

½ lb fresh/frozen ahi (yellowfin) tuna steak

½ tsp olive oil

½ vidalia onion, thinly sliced

vine-ripened tomatoes, cut into wedges

1 large head lettuce, washed, dried and torn into bite-size pieces

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.

Nutrition Facts

4 servings

Serving size