Grilled Tuna Salad

Course : Tuna
Serves: 4
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1 pound sugar snap peas
1 pound small red potatoes -- cut in bite size pieces
1 pound fresh tuna steaks -- i-inch thick, well trimmed
1/4 pound teardrop tomatoes
1 bunch assorted baby lettuce leaves
2 tablespoons red wine vinegar
6 tablespoons olive oil
1/4 cup basil leaves -- julienned
1 clove garlic
1/8 teaspoon salt and pepper

Preparation / Directions:

Whisk the vinaigrette ingredients together and adjust the seasonings to taste. Steam the sugar peas for 2 minutes and refresh in ice water. Steam the potatoes just until tender, about 4 minutes. Refresh in ice water. Sprinkle with salt and pepper and toss lightly with the peas in a little of the vinaigrette. Grill or broil the tuna about 4 minutes per side. Cut into 1-inch chunks. Add the tuna (warm or at room temperature) to the vegetables and toss with the remaining dressing. Arrange the tuna and vegetables on a platter or individual salad plates lined with baby lettuce. VARIATION: Add 2 tablespoons prickly pear syrup to the dressing. Notes: This recipe is not specifically southwestern, other than the fact that tuna is found in southwestern U.S. and Mexico waters. The salad is really a version of salad nicoise but without Nicoise olives and using fresh grilled tuna.


Nutritional Information:

181 Calories (kcal); 20g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium

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