Grilled Tuna Salad with Sweet Onion and Tomatoes

This light, summer-ready salad pairs lean, protein-rich grilled tuna with antioxidant-packed fresh vegetables and a heart-healthy olive oil dressing.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 227 g fresh or frozen yellowfin (ahi) tuna steak · 227 kcal in the whole recipe
• 2.3 g (about 1/2 teaspoon) olive oil · 19 kcal in the whole recipe
• 250 g tomatoes, cut into wedges · 36 kcal in the whole recipe
• 300 g head lettuce (Boston, Romaine or Bibb), torn into bite-sized pieces · 24 kcal in the whole recipe
• 75 g sweet onion, thinly sliced · 16 kcal in the whole recipe
• 21 g (1 1/2 tablespoons) olive oil · 174 kcal in the whole recipe
• 60 g (1/4 cup) fresh lemon juice · 12 kcal in the whole recipe
• 10 g (2 teaspoons) white wine vinegar · 20 kcal in the whole recipe
• 5 g (1 teaspoon) Dijon mustard · 3 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon marjoram

Method

1. Preheat your grill to medium-high. In a small bowl, whisk together the dressing ingredients: 1 1/2 tablespoons of olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, pepper, thyme, and marjoram.

   

2. Cut the tuna steak into 1-inch chunks. Thread them onto skewers, brush lightly with the remaining 1/2 teaspoon of olive oil, and season with a pinch of salt and pepper.

   

3. Grill the tuna skewers, turning occasionally, until the fish is opaque and flakes easily with a fork (reaching an internal temperature of 145°F/63°C), about 4 to 6 minutes. Remove from the heat.

   

4. In a large salad bowl, toss the torn lettuce, sliced sweet onion, and tomato wedges with the prepared dressing until evenly coated.

   

5. Divide the dressed salad among four plates and top each portion with the warm grilled tuna skewers. Serve immediately.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.