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

Servings: 4

Cooking Tips

Serving suggestions: Serve with an 8 oz glass of nonfat milk and a slice of whole grain bread.



  • 1/2 pound ahi (yellowfin) tuna steak (fresh or frozen)
  • 1/2 teaspoon olive oil
  • 2 tomatoes, cut into wedges
  • 1 large head lettuce (Boston, Romaine or Bibb) (washed, dried and torn into bite-sized pieces)
  • 1/2 Vidalia onion, thinly sliced
  • Dressing

  • 1 1/2 tablespoons olive oil
  • 1/4 cup lemon juice, fresh or bottled
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram
  • Directions

    • 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.

    Nutrition Facts

    4 servings

    Amount per serving



    % DV*
    Total Fat 6g
    Saturated Fat 1g
    Trans Fat 
    Cholesterol 20mg
    Sodium 260mg
    Total Carbs 11g
    Dietary Fiber 3g
    Sugars 6g
    Added Sugars 0g
    Protein 16g
    Vitamin D 1mcg
    Calcium 40mg
    Iron 1mg
    Potassium 933mg

    *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.