Grilled Tuna, Tomato and Mozzarella Salad

Grilled tuna partners with classic mozzarella and tomato salad for a delicious dinner.

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Prep Time 30 min
Total Time 30 min
Servings 3

Ingredients

1/2: lb tuna steaks

1: teaspoon olive or vegetable oil

1: small clove garlic, finely chopped

3: large plum (Roma) tomatoes, sliced

4: oz fresh mozzarella cheese, sliced

2: tablespoons balsamic vinaigrette

2: tablespoons chopped fresh basil leaves

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Directions

1 Heat gas or charcoal grill. Drizzle both sides of tuna steaks with oil; rub with garlic. Let stand at room temperature 15 minutes to marinate.
2 Meanwhile, on large serving plate or platter, place tomato and cheese slices. Drizzle with vinaigrette; sprinkle with basil. Set aside.
3 Place tuna on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until fish flakes easily with fork and is slightly pink in center. Cut tuna into slices. Place tuna slices on top of tomatoes and cheese.

EXPERT TIPS

Expert Tips

Rainy day? You can also use the broiler for this salad. Simply place tuna on the broiler pan rack, then broil with tops 4 to 6 inches from heat using times in recipe as a guide.

The best place to find fresh mozzarella is at the deli in your grocery store. They may even be willing to slice it for you.

Line the serving plate with large fresh spinach leaves before you arrange the tomatoes. The spinach will provide a pretty layer and is a nice addition to the salad.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 170),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 310mg; 310%;
Total Carbohydrate: 5g; 5%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 15%;
Calcium: 30%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;