Grilled Tuna Salad With Citrus Vinaigrette

Yield: 6 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 31%
  • Fat: 9.8g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 29.8g
  • Carbohydrate: 20.6g
  • Fiber: 2.4g
  • Cholesterol: 44mg
  • Iron: 2.6mg
  • Sodium: 155mg
  • Calcium: 47mg


  • 1 3/4 cups Citrus Vinaigrette
  • 1 1/2 pounds tuna steaks
  • Vegetable cooking spray
  • 4 cups loosely packed torn Boston lettuce
  • 2 cups loosely packed torn fresh spinach leaves
  • 1 cup thinly sliced radicchio
  • 1 cup loosely packed torn curly endive
  • 1 cup sliced mushrooms
  • 1 cup cherry tomato halves
  • 1 large sweet red pepper, seeded and cut into thin strips
  • 1/2 cup alfalfa sprouts
  • 1/2 cup (1-inch) slices green onions


  1. Prepare Citrus Vinaigrette. Place tuna in a nonmetal dish; drizzle with 1 cup Citrus Vinaigrette. Cover and marinate in vinaigrette in refrigerator 1 hour, turning tuna once. Drain, reserving vinaigrette marinade. Place vinaigrette marinade in a small saucepan; bring to a boil. Remove from heat; set aside.
  2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Discard skin from tuna. Cut tuna into bite-size pieces, and set aside.
  3. Combine Boston lettuce and remaining 8 ingredients in a large bowl. Drizzle with remaining 3/4 cup Citrus Vinaigrette; toss well. Add tuna, and toss gently.
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