Grilled-Tuna Salad

Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 638 calories
    • 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


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


  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.