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Grilled Tuna and Corn Salad

Prep time 7 mins
Cook time 26 mins
Yield 4 servings (serving size: 1 steak and 1/2 cup corn salad)
Grilling fresh corn caramelizes its natural sugars, making the corn even more flavorful.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.

  4. 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.

Oxmoor House Healthy Eating Collection