Grilled Tuna Salad

Total Time Prep/Total Time: 30 min.
Yield 2 servings
Test Kitchen Approved
I love serving this tuna spinach salad! Tuna steaks are quick to cook and delicious, and although they’re pretty inexpensive, they always seem a little more elegant than canned tuna. You can find them at most meat and seafood counters. Try this salad with fresh bread and tall glasses of lemonade. —De'Lawrence Reed, Durham, North Carolina

Ingredients

  • 1/2 pound tuna steaks
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/2 cup grape tomatoes
  • 1/3 cup frozen shelled edamame, thawed
  • 1/4 cup frozen corn, thawed
  • CITRUS VINAIGRETTE:
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons minced fresh basil
  • 1-1/2 teaspoons white wine vinegar
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons lime juice
  • 1-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons orange juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat on a greased grill rack or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes.
  2. Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat.
  3. Divide salad between 2 plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts

2 cups salad with 3 oz. cooked tuna: 290 calories, 12g fat (2g saturated fat), 51mg cholesterol, 380mg sodium, 16g carbohydrate (7g sugars, 3g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 vegetable, 1/2 starch.

I love serving this tuna spinach salad! Tuna steaks are delicious and quick to cook, and although they’re pretty inexpensive, they always seem a little more elegant than canned tuna. You can find them at most meat and seafood counters. Try this salad with fresh bread and tall glasses of lemonade. —De'Lawrence Reed, Durham, North Carolina
Recipe Creator

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