Barbecued Tuna Salad

    Barbecued Tuna Salad

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    Other ocean fish like halibut or swordfish will work fine for this delectable fish salad recipe. A perfect healthy meal for a summer barbecue.

    Serves: 4 

    • 500g tuna steaks, 3cm thick
    • 3 tablespoons white wine
    • 3 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 1/2 teaspoon chopped fresh rosemary
    • 1/2 teaspoon ground black pepper
    • 1/8 teaspoon salt
    • 1 clove garlic, minced
    • 6 cups packed torn salad greens
    • 1 cup halved cherry tomatoes

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min marinating  ›  Ready in:50min 

    1. Preheat barbecue for medium heat.
    2. Place tuna in a glass dish. Prepare the vinaigrette by whisking together the wine, olive oil, red wine vinegar, rosemary, pepper, salt and garlic. Pour 2 tablespoons over fish and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.
    3. Coat barbecue with cooking spray. Place tuna on grate 10-15cm over hot coals. Cover with lid or tent with foil. Cook, turning once just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
    4. Arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Stir remaining vinaigrette and drizzle over salads.

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