Grilled Fresh Tuna Salad | Mediterranean Recipes

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Mediterranean Recipes "1/4 cup sherry vinegar 1/2 teaspoon salt 2 tablespoons Dijon mustard 1/4 teaspoon black pepper 1/2 teaspoon chopped fresh oregano or 1/4 teaspoon dried 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried 1/2 cup extra-virgin olive oil 4 tuna steeaks (about 6 ounces each) 2 bags (8 ounces each) Mediterranean salad blend " "1. Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high. 2. In bowl, whisk together vinegar and salt. Whisk in mustard, black pepper, oregano and thyme. Slowly drizzle in oil, whisking until thickened. Reserve 4 tablespoons for dressing the salad and 4 tablespoons to serve with the fish. 3. In a large glass dish, marinate the tuna in the remaining dressing for 15 minutes at room temperature. 4. Remove fish; discard marinade. Grill fish for 2 minutes per side. Remove to a plate; keep warm. 5. In a large bowl, dress the salad with 4 tablespoons of the reserved dressing. Serve topped with grilled tuna and remaining reserved dressing on the side. "

Recipe Detail

Mediterranean Recipes

"1/4 cup sherry vinegar
1/2 teaspoon salt
2 tablespoons Dijon mustard
1/4 teaspoon black pepper
1/2 teaspoon chopped fresh oregano or 1/4 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup extra-virgin olive oil
4 tuna steeaks (about 6 ounces each)
2 bags (8 ounces each) Mediterranean salad blend
"

"1. Prepare outdoor grill with medium-hot coals or heat gas grill to medium-high.

2. In bowl, whisk together vinegar and salt. Whisk in mustard, black pepper, oregano and thyme. Slowly drizzle in oil, whisking until thickened. Reserve 4 tablespoons for dressing the salad and 4 tablespoons to serve with the fish.

3. In a large glass dish, marinate the tuna in the remaining dressing for 15 minutes at room temperature.

4. Remove fish; discard marinade. Grill fish for 2 minutes per side. Remove to a plate; keep warm.

5. In a large bowl, dress the salad with 4 tablespoons of the reserved dressing. Serve topped with grilled tuna and remaining reserved dressing on the side.

"

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