Barbecued Tuna Salad
Other ocean fish like halibut or swordfish will work fine for this delectable fish salad recipe. A perfect healthy meal for a summer barbecue.
Ingredients
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
Directions
Preparation:10min ›
Cook:10min ›
Extra time:30min marinating ›
Ready in:50min
- Preheat barbecue for medium heat.
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(13)
Reviews in English (9)
This recipe just seemed too bland for our taste. - 09 Nov 2000 (Review from Allrecipes USA and Canada)
Thanks Hank! This was a great! The prep time was so quick. The marinade/dressing has a really great flavor. My husband had gotten out a store-bought bottle of dressing just in case he didn't like this one....he didn't need it! Very, very, very good! - 11 Mar 2006 (Review from Allrecipes USA and Canada)
Delicious! Full of flvor, yet light and healthy, and very easy to make. I'd recommend following the grilling instructions to a T - grill for 3.5 minutes each side, no more - the tuna just turns out perfectly, nice and pink and moist on the inside. I did double the vinaigrette and also added a bunch of veggies and such to the salad, which sounded a little plain. - 01 May 2008 (Review from Allrecipes USA and Canada)
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