"For this recipe you may substitute the tuna with halibut, marlin, swordfish or shark." — Hank
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fresh tuna steaks, 1 inch thick
red wine vinegar
chopped fresh rosemary
ground black pepper
packed torn salad greens
halved cherry tomatoes
Thanks Hank! This was a great! The prep time was so quick. The marinade/dressing has a really great flavor. My husband had gotten out a store-bought bottle of dressing just in case he didn't like this one....he didn't need it! Very, very, very good!
This recipe just seemed too bland for our taste.
Delicious! Full of flvor, yet light and healthy, and very easy to make. I'd recommend following the grilling instructions to a T - grill for 3.5 minutes each side, no more - the tuna just turns out perfectly, nice and pink and moist on the inside. I did double the vinaigrette and also added a bunch of veggies and such to the salad, which sounded a little plain.
I used this recipe some time ago when I was trying to figure out what to do with some fresh tuna and some arugula I'd gotten in an organic vegetable box. I'm a little leery about cooking with fish, because it can so easily go wrong, but I really like this recipe for a simple and light-but-satisfying option. So much so that I've actually come back looking for it now, since I lost my print out in an international move!
I used the following salad dressing which turned out great: 2 parts sesame oil 1 part soy sauce 1 part ginger syrup sesame seeds and pepper (optional)
This recipe was just okay for us. I followed the directions and made only one subsitution, dried rosemary instead of fresh. Maybe we cooked it a little too long b/c it was sort of dry too. But overall, it was just sort of flat tasting. Nothing special. I wouldn't even try this one again.
Not one of my favourite ways to have salmon...
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Tuna Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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