Vidalia Onion and Tomato Salad with Grilled Tuna

Ingredients

• 85 g Ahi yellowfin) tuna steak fresh or frozen
• 1 tbsp Olive oil
• 2 cup Tomatoes, cut into wedges
• 1 cup Head lettuce washed, dried, bite-sized pieces
• 1/2 medium onion Vidalia onion, thinly sliced
• 1 tbsp Olive oil
• 2 tbsp Lemon juice, fresh or bottled
• 2 tbsp White wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/2 tsp Thyme
• 1/2 tsp Marjoram

Instructions

1. Heat grill.
2. Whisk together dressing ingredients in a small bowl.
3. Cut tuna into 1-inch chunks and skewer and place on two or three 3-inch skewers; brush lightly with olive oil. Season lightly with salt and pepper.
4. Grill skewered tuna until fish is opaque and flakes with a fork (145 °F); remove from grill.
5. In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.

Storage and Meal Prep Tips