Sweet Vidalia onions come into season in mid-April. Pair them with tomatoes for this light summer salad that's topped with grilled ahi tuna. Perfect for a backyard luncheon.
Prep Time: 30 minutes
Serving suggestions: Serve with an 8 oz glass of nonfat milk and a slice of whole grain bread.
- Heat grill.
- Whisk together dressing ingredients in a small bowl.
- Cut tuna into 1" chunks and place on two-three 3" skewers; brush lightly with olive oil. Season lightly with salt and pepper.
- Grill skewered tuna until fish is opaque and flakes with a fork (internal temperature of 145°F); remove from grill.
- In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates and top with tuna.
Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.
Amount per serving
|Total Fat 6g|
|Saturated Fat 1g|
|Total Carbs 11g|
|Dietary Fiber 3g|
|Added Sugars 0g|
|Vitamin D 1mcg|
*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.