Vidalia Onion and Tomato Salad with Grilled Tuna

25 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• ½ lbahi tuna steak
• 24.7 mlolive oil
• 2tomatoes
• 1head lettuce
• ½Vidalia onion
• ¼ cuplemon juice
• 9.9 mlwhite wine vinegar
• 4.9 mlDijon mustard
• 1.2 mlsalt
• 0.6 mlblack pepper
• 1.2 mlthyme
• 1.2 mlmarjoram

How to cook it

1. Preheat your grill so it is ready for cooking.
2. Combine the 1 1/2 tablespoons of olive oil, lemon juice, white wine vinegar, Dijon mustard, salt, black pepper, thyme, and marjoram in a small bowl, whisking until well blended.
3. Slice the tuna steak into 1-inch pieces, thread them onto skewers, and brush with 1/2 teaspoon of olive oil along with a light pinch of salt and pepper.
4. Cook the tuna skewers on the grill until the fish turns opaque, flakes easily with a fork, and reaches an internal temperature of 145 °F, then take them off the heat.
5. Toss the torn lettuce, tomato wedges, and sliced Vidalia onion together with the prepared dressing in a large mixing bowl.
6. Plate the dressed salad onto four dishes and lay the grilled tuna over top.

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