Grilled Tuna and Corn Salad

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

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 7.6g
  • Saturated fat: 1.4g
  • Protein: 39.4g
  • Carbohydrate: 11.7g
  • Cholesterol: 80mg
  • Iron: 2.5mg
  • Sodium: 425mg
  • Calories from fat: 25%
  • Fiber: 1.8g
  • Calcium: 56mg

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

  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.
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