Vidalia Onion and Tomato Salad with Grilled Tuna


Makes: 4 Servings

Prep time: 30 minutes


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.



For the Salad:

  • 1/2 pound ahi (yellowfin) tuna steak (fresh or frozen)
  • 1/2 teaspoon olive oil
  • 2 tomatoes, cut into wedges
  • 1 large head lettuce (Boston, Romaine or Bibb) (washed, dried, and torn into bite-sized pieces)
  • 1/2 Vidalia onion, thinly sliced


For the Dressing:

  • 1 1/2 tablespoons olive oil
  • 1/4 cup lemon juice, fresh or bottled
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon marjoram



  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.



Serving Suggestions: Serve with an 8 oz glass of non-fat milk and a slice of whole-grain bread.




United States Department of Agriculture -

Produce for Better Health Foundation