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Grilled Tuna Vinaigrette

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  0 reviews
  • 50 min prep time
  • 50 min total time
  • 14 ingredients
  • 5 servings
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Balsamic vinegar, an Italian specialty that's aged in wood, mellows the flavor of the dressing. Use red wine vinegar for a salad with brighter, tarter notes.

Ingredients

DRESSING

1/2
cup olive oil
1/2
cup balsamic vinegar or red wine vinegar
2
tablespoons chopped fresh parsley
1
teaspoon dried dill weed
1
teaspoon Dijon mustard
2
garlic cloves, finely chopped
2
to 3 drops hot pepper sauce

SALAD

3
medium unpeeled red potatoes (about 1 lb.)
2
cups fresh green beans or frozen cut green beans
1
egg
1
lb. fresh tuna steaks
Fresh spinach leaves
3
Italian plum tomatoes
1/4
cup sliced green onions

Steps

  • 1 GRILL DIRECTIONS: In jar with tight-fitting lid, combine all dressing ingredients; shake well. In small saucepan, cook potatoes in small amount of water for 15 to 25 minutes or until tender. Cool slightly; slice.
  • 2 Meanwhile, wash and trim fresh beans; break into 1-inch lengths. In medium saucepan, bring 1/2 cup water to a boil. Add beans; cook 5 to 10 minutes or until crisp-tender. Drain; cool.
  • 3 In nonmetal bowl, pour 1/2 cup of the dressing over warm sliced potatoes. Cover; set aside.
  • 4 Place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg. Refrigerate until serving time.
  • 5 Heat grill. When ready to grill, oil grill rack. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes per inch of thickness or until fish flakes easily with fork, turning once halfway through cooking.
  • 6 To serve, line large platter with spinach leaves. Arrange marinated potatoes in a circle on spinach, 1 inch from outer edge of platter. Spoon cooked green beans into center. Flake grilled tuna; arrange over green beans.
  • 7 In small saucepan, heat remaining dressing until warm; pour over salad. Mash egg with fork or press through sieve; sprinkle over tuna. Slice tomatoes lengthwise; arrange around edge of platter. Sprinkle salad with onions.
  • 1 GRILL DIRECTIONS: In jar with tight-fitting lid, combine all dressing ingredients; shake well. In small saucepan, cook potatoes in small amount of water for 15 to 25 minutes or until tender. Cool slightly; slice.
  • 2 Meanwhile, wash and trim fresh beans; break into 1-inch lengths. In medium saucepan, bring 1/2 cup water to a boil. Add beans; cook 5 to 10 minutes or until crisp-tender. Drain; cool.
  • 3 In nonmetal bowl, pour 1/2 cup of the dressing over warm sliced potatoes. Cover; set aside.
  • 4 Place egg in small saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over egg to stop cooking. Peel egg. Refrigerate until serving time.
  • 5 Heat grill. When ready to grill, oil grill rack. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 minutes per inch of thickness or until fish flakes easily with fork, turning once halfway through cooking.
  • 6 To serve, line large platter with spinach leaves. Arrange marinated potatoes in a circle on spinach, 1 inch from outer edge of platter. Spoon cooked green beans into center. Flake grilled tuna; arrange over green beans.
  • 7 In small saucepan, heat remaining dressing until warm; pour over salad. Mash egg with fork or press through sieve; sprinkle over tuna. Slice tomatoes lengthwise; arrange around edge of platter. Sprinkle salad with onions.

Expert Tips

To broil tuna, place on oiled broiler pan; broil 4 to 6 inches from heat using times above as a guide.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
460
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
5g
25%
Cholesterol
75mg
25%
Sodium
85mg
4%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
16%
Sugars
3g
3%
Protein
26g
26%
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 3 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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