Grilled Tuna Salad With Citrus Vinaigrette Recipe

Name: Grilled Tuna Salad With Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds tuna steaks; Vegetable cooking spray; 4 cups loosely packed torn Boston lettuce; 2 cups loosely packed torn fresh spinach leaves; 1 cup thinly sliced radicchio; 1 cup loosely packed torn curly endive; 1 cup sliced mushrooms; 1 cup cherry tomato halves; 1 large sweet red pepper, seeded and cut into thin strips; 1/2 cup alfalfa sprouts; 1/2 cup (1-inch) slices green onions

Servings: persons

1 1/2 pounds tuna steaks
Vegetable cooking spray
4 cups loosely packed torn Boston lettuce
2 cups loosely packed torn fresh spinach leaves
1 cup thinly sliced radicchio
1 cup loosely packed torn curly endive
1 cup sliced mushrooms
1 cup cherry tomato halves
1 large sweet red pepper, seeded and cut into thin strips
1/2 cup alfalfa sprouts
1/2 cup (1-inch) slices green onions

1
Prepare Citrus Vinaigrette. Place tuna in a nonmetal dish; drizzle with 1 cup Citrus Vinaigrette. Cover and marinate in vinaigrette in refrigerator 1 hour, turning tuna once. Drain, reserving vinaigrette marinade. Place vinaigrette marinade in a small saucepan; bring to a boil. Remove from heat; set aside.
2
Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Discard skin from tuna. Cut tuna into bite-size pieces, and set aside.
3
Combine Boston lettuce and remaining 8 ingredients in a large bowl. Drizzle with remaining 3/4 cup Citrus Vinaigrette; toss well. Add tuna, and toss gently.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds tuna steaks, Vegetable cooking spray, 4 cups loosely packed torn Boston lettuce, 2 cups loosely packed torn fresh spinach leaves, and more.

Yes, Grilled Tuna Salad With Citrus Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tuna Salad With Citrus Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions