Vidalia Onion and Tomato Salad with Grilled Tuna

25 мин · Порций: 4

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

Что нужно

• ½ фунтahi tuna steak
• 24.7 млolive oil
• 2tomatoes
• 1head lettuce
• ½Vidalia onion
• ¼ стак.lemon juice
• 9.9 млwhite wine vinegar
• 4.9 млDijon mustard
• 1.2 млsalt
• 0.6 млblack pepper
• 1.2 млthyme
• 1.2 млmarjoram

Как готовить

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.

Другие рецепты Kubbord