MyPlate <choosemyplate@public.govdelivery.com
Makes: 4 Servings
Total Cost:
Prep time: 30 minutes
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.
Ingredients
For the Salad:
1/2 pound ahi (yellowfin) tuna steak (fresh or frozen)
1/2 teaspoon olive oil
2 tomatoes, cut into wedges
1 large head lettuce (Boston, Romaine or Bibb) (washed, dried, and torn into bite-sized pieces)
1/2 Vidalia onion, thinly sliced
For the Dressing:
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
Directions
1. Heat grill.
2. Whisk together dressing ingredients in a small bowl.
3. Cut tuna into 1″ chunks and skewer and place on two-three 3″ 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.
Notes
Serving Suggestions: Serve with an 8 oz glass of non-fat milk and a slice of whole-grain bread.
Source: Produce for Better Health Foundation
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