Vidalia Onion and Tomato Salad with Grilled Tuna Recipe
Prep time
Total time
Sweet Vidalia onions come into season in mid-April. Pair them with tomatoes for this light summer salad that’s topped with grilled ahi tuna. Perfect for a backyard luncheon.
Recipe type: Lunch
Cuisine: American
Serves: 4 servings
  • Dressing
  • 1½ tbsp olive oil
  • ¼ cup lemon juice, fresh or bottled
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • ¼ tsp thyme
  • ¼ tsp marjoram
  • Salad
  • ½ lb ahi (yellowfin) tuna steak, fresh or frozen
  • ½ tsp olive oil
  • ½ Vidalia onion, thinly sliced
  • 2 tomatoes, cut into wedges
  • 1 large head lettuce (Boston, Bibb, or Romaine), washed, dried, and torn into bite-size pieces
  1. Heat grill.
  2. Whisk together dressing ingredients in a small bowl.
  3. Cut tuna into 1” chunks and skewer and place on two-three 3” skewers; brush lightly with olive oil. Season lightly with salt and pepper.
  4. Grill skewered tuna until fish is opaque and flakes with a fork (145 °F); remove from grill.
  5. In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.
Serve with an 8 oz glass on non-fat milk and a slice of whole-grain bread.
Recipe by VitaShip at