Barbecued Tuna Salad

    50 minutes

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

    13 people made this

    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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    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)