Grilled Tuna and Corn Salad

recipe
Grilling fresh corn caramelizes its natural sugars, making the corn even more flavorful.

Yield:

4 servings (serving size: 1 steak and 1/2 cup corn salad)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 26 Minutes

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

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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