Rating: 4 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 3

Although the addition of tuna makes this dish an entrée, you can omit it and enjoy the salad with other grilled fish or meats.

Jackie Mills, R.D.
Recipe by Cooking Light May 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • To prepare tuna, combine the first 6 ingredients in a large zip-top plastic bag. Add tuna to bag; seal. Marinate in refrigerator 30 minutes, turning once. Remove tuna from bag; discard marinade. Place tuna on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness.

  • To prepare salad, place onion slices on grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool and chop.

  • Combine vinegar and next 5 ingredients (through garlic) in a large bowl, stirring with a whisk until blended. Add onion, cucumber, parsley, capers, and beans to vinegar mixture; toss to coat. Arrange 1 1/2 cups salad greens on each of 4 plates. Top each serving with about 1/2 cup onion mixture and 1 tuna steak.

Nutrition Facts

383 calories; calories from fat 27%; fat 12.7g; saturated fat 2.7g; mono fat 5.5g; poly fat 3.3g; protein 44g; carbohydrates 21.9g; fiber 6.6g; cholesterol 63mg; iron 4.6mg; sodium 515mg; calcium 110mg.
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