Grilled Tuna and Corn Salad

Oxmoor House
Grilling fresh corn caramelizes its natural sugars, making the corn even more flavorful.
4 servings (serving size: 1 steak and 1/2 cup corn salad)


+ Add To Shopping List
3 small ears shucked corn
1/2 small red onion, cut into 1/2-inch-thick slices
Cooking spray
4 (6-ounce) tuna steaks
1 1/2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh basil
1 1/2 tablespoons cider vinegar


Prep: 7 Minutes
Cook: 26 Minutes

Prepare grill.

Coat corn and onion with cooking spray; place on grill rack coated with cooking spray. Cover and grill corn 20 minutes, turning 3 times. Grill onion 10 minutes or until tender, turning once.

Brush fish with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until desired degree of doneness.

Cut kernels from ears of corn in a medium bowl. Add onion, remaining 1/2 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, basil, and vinegar, stirring to combine. Serve fish with corn salad.

Created date

March 2010

Nutritional Information

Calories 274
Fat 7.6 g
Satfat 1.4 g
Protein 39.4 g
Carbohydrate 11.7 g
Cholesterol 80 mg
Iron 2.5 mg
Sodium 425 mg
Caloriesfromfat 25 %
Fiber 1.8 g
Calcium 56 mg