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Vidalia Onion and Tomato Salad with Grilled Tuna

Vidalia® Onion And Tomato Salad With Grilled Tuna Recipe

Preparation Time: 30 minutes
Serves: 4
Fruits & Veggies per Serving: 1.75 Cup

Dressing Ingredients:

  • 1½ tbsp olive oil
  • ¼ cup lemon juice, fresh or bottled
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp thyme
  • ¼ tsp marjoram

Salad Ingredients:

  • ½ lb fresh/frozen ahi (yellowfin) tuna steak
  • ½ tsp olive oil
  • ½ Vidalia® onion, thinly sliced
  • 2 greenhouse-grown, on-the-vine tomatoes, cut into wedges
  • 1 large head lettuce (Boston, Bibb or romaine), washed, dried and torn into bite-size pieces


Heat grill. Whisk together dressing ingredients in a small bowl. Cut tuna into 1” chunks and place on 2-3 skewers; brush lightly with olive oil. Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill. In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.

Nutrition Information per Serving:

Calories: 160
Total Fat: 6g
Saturated Fat: 1g
% of Calories from Fat: 34%
% Calories from Sat Fat: 5%
Protein: 16g
Carbohydrates: 11g
Cholesterol: 20mg
Dietary Fiber: 3g
Sodium: 260mg

Editor’s Note: Each serving provides: An excellent source of protein, vitamin A, vitamin C, riboflavin, vitamin B6, potassium and phosphorus, and a good source of thiamin, folate, vitamin B12, and magnesium. This recipe provided by the U.S. Dept. of Agriculture. For additional healthy recipes and cooking tips visit: choosemyplate.gov

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