- 20 ounces fresh tuna steaks, 1 inch thick
- 3 tablespoons white wine
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon salt
- 1 clove garlic, minced
- 6 cups packed torn salad greens
- 1 cup halved cherry tomatoes
- Preheat grill for medium heat.
- Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.
- Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
- Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.
03/30/2018
recipepes.com
Grilled Tuna Salad, recipe
PT15M
PT1H
5
455 calories
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