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.
|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.