Grilled Tuna Salad with Sun-Dried Tomato Dressing Recipe

Name: Grilled Tuna Salad with Sun-Dried Tomato Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt; 2 tablespoons red-wine vinegar; 1 tablespoon fresh lemon juice plus additional to taste; 1/4 cup finely chopped drained sun-dried tomatoes packed in oil; 2 plum tomatoes, seeded and chopped; 1/2 cup olive oil; 2 tablespoons sour cream; 1/2 cup packed fresh coriander; 10 cups loosely packed mesclun (mixed baby greens, available at specialty produce markets); 1 cup cherry tomatoes, halved lengthwise; 1 cup cooked fresh corn (cut from about 2 ears); two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

Servings: persons

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice plus additional to taste
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
2 plum tomatoes, seeded and chopped
1/2 cup olive oil
2 tablespoons sour cream
1/2 cup packed fresh coriander
10 cups loosely packed mesclun (mixed baby greens, available at specialty produce markets)
1 cup cherry tomatoes, halved lengthwise
1 cup cooked fresh corn (cut from about 2 ears)
two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

1
Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream.
2
Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well.
3
(The dressing may be made 1 day in advance and kept covered and chilled.
4
Let the dressing return to room temperature.)
5
In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates.
6
Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree.
7
Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices.
8
Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving.
9
Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt, 2 tablespoons red-wine vinegar, 1 tablespoon fresh lemon juice plus additional to taste, 1/4 cup finely chopped drained sun-dried tomatoes packed in oil, and more.

Yes, Grilled Tuna Salad with Sun-Dried Tomato Dressing 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.

Grilled Tuna Salad with Sun-Dried Tomato Dressing

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