Grilled Tuna Vinaigrette

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.

  • prep time 50 min
  • total time 50 min
  • ingredients 14
  • servings 5

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    460
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    85mg
    85%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    4g
    4%
      Sugars
    3g
    3%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    35%;
    Calcium
    6%;
    Iron
    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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