Grilled-Tuna Salad

Serves 4
preparation
25
minutes
cooking
45
minutes

Ingredients

3
tablespoons
soy sauce
1/4
cup
orange juice
2
tablespoons
rice wine vinegar
1
tablespoon
brown sugar
1
tablespoon
grated orange peel
1
small clove garlic, minced
1/2
teaspoon
hot pepper sauce
1
pound
ahi or yellowfin tuna (or salmon or halibut steak), about 1 inch thick
8
red-skinned potatoes, cut in half
4
plum tomatoes, cut lengthwise in half
2
yellow or orange sweet peppers, cored, seeded, and cut into wedges
1
large red onion, sliced
2
heads romaine lettuce
1
bunch basil leaves
3
tablespoons
extra-virgin olive oil
juice of 1 lemon
salt
freshly ground black pepper

Directions

  1. Combine the soy sauce, orange juice, vinegar, brown sugar, orange peel, garlic, and hot pepper sauce in a dish. Add the tuna. Cover and set aside for 15 minutes. Light grill or broiler.
  2. When the coals are ash covered or the gas grill is hot, place the tuna on grill (or 6 inches beneath broiler). Dip the potatoes, tomatoes, peppers, and onion into the marinade and arrange, cut side down, on grill. Cover and cook 7 minutes. Turn over the fish and vegetables. Discard the marinade.
  3. Cover and cook 5 to 7 minutes more or until the tuna is opaque and the vegetables are fork-tender.
  4. Combine the romaine and basil on a platter. Sprinkle with the olive oil, lemon juice, salt, and pepper. Toss. Arrange grilled items on top. Serve.
     
Jane Kirby
May 2001

Nutritional Information

  • Per Serving
  • Calories 638
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 44 mg
  • Sodium 542 mg
  • Protein 42 g
  • Carbohydrate 95 g
  • Sugar 16 g
  • Fiber 16 g
  • Iron 8 mg
  • Calcium 194 mg
What does this mean? See Nutrition 101.