AuthorMike EgrieCategoryDifficultyIntermediate
Vidalia Onion and Tomato Salad with Grilled Tuna
Yields4 Servings
Prep Time30 mins
Dressing Ingredients:
 1 ½ tbsp olive oil
 ¼ cup lemon juice, fresh or bottled
 2 tsp white wine vinegar
 1 tsp dijon mustard
 ¼ tsp salt
  tsp black pepper
 ¼ tsp thyme
 ¼ tsp oregano
Salad Ingredients:
 ½ lb fresh/frozen ahi (yellowfin) tuna steak
 ½ tsp olive oil
 ½ vidalia onion, thinly sliced
 vine-ripened tomatoes, cut into wedges
 1 large head lettuce, washed, dried and torn into bite-size pieces
1

Heat grill. Whisk together dressing ingredients in a small bowl.

2

Cut tuna into 1″ chunks and place on 2-3 skewers; brush lightly with olive oil.

3

Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill.

4

In a large bowl, toss dressing with all vegetable ingredients.

5

To serve, divide salad on four individual plates; top with tuna.

How to Select:
Look for firm onions without decay or blemishes. There should be no sprouts attached and the skins should be dry.

How to Store:
Store Vidalia onions at room temperature in the legs of clean, sheer pantyhose. Hang in a cool, dry, well ventilated area on elevated racks or screens. In the refrigerator, wrap individually in paper towels for up to 6 months. Vidalia onions can also be frozen, either whole or chopped. Frozen onions should be used only for cooking purposes.

Nutrition Benefits:
Vidalia onions are fat free, saturated fat free, cholesterol free, sodium free, a good source of vitamin C and chromium.

Make it Gluten Free: Dependent on using a Gluten Free dijon mustard.

Ingredients

Dressing Ingredients:
 1 ½ tbsp olive oil
 ¼ cup lemon juice, fresh or bottled
 2 tsp white wine vinegar
 1 tsp dijon mustard
 ¼ tsp salt
  tsp black pepper
 ¼ tsp thyme
 ¼ tsp oregano
Salad Ingredients:
 ½ lb fresh/frozen ahi (yellowfin) tuna steak
 ½ tsp olive oil
 ½ vidalia onion, thinly sliced
 vine-ripened tomatoes, cut into wedges
 1 large head lettuce, washed, dried and torn into bite-size pieces

Directions

1

Heat grill. Whisk together dressing ingredients in a small bowl.

2

Cut tuna into 1″ chunks and place on 2-3 skewers; brush lightly with olive oil.

3

Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill.

4

In a large bowl, toss dressing with all vegetable ingredients.

5

To serve, divide salad on four individual plates; top with tuna.

Vidalia Onion and Tomato Salad with Grilled Tuna
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