Grilled tuna partners with classic mozzarella and tomato salad for a delicious dinner.
lb tuna steaks
teaspoon olive or vegetable oil
small clove garlic, finely chopped
large plum (Roma) tomatoes, sliced
oz fresh mozzarella cheese, sliced
tablespoons balsamic vinaigrette
tablespoons chopped fresh basil leaves
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.
Meanwhile, on large serving plate or platter, place tomato and cheese slices. Drizzle with vinaigrette; sprinkle with basil. Set aside.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.