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Sunday BBQ: Grilled Tuna with Mixed Greens and Fruit

As a sushi enthusiast, I generally like my tuna raw. However, sometimes a nice lightly seared tuna steak really hits the spot. On a warm summer night a flavorful marinated piece of tuna, resting on top of a bed of mixed greens with fruit, can do you no wrong. This particular recipe contains a vinaigrette with a long list of ingredients, however you can easily substitute it with a tasty store-bought one instead. To get things started, just

Grilled Tuna Served on WIld Greens with a Sun Dried Cherry Vinaigrette
From Kitchen Connaisseur
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Sun Dried Cherry Vinaigrette
1/2 cup sun dried cherry sauce
1/4 cup raspberry wine vinegar
2 tbsp brown sugar
1 tbsp freshly squeezed lime juice
2 tsp wasabi paste*
2 tbsp onion - diced
2 cloves fresh garlic - minced
2 tsp fresh ginger - minced
freshly ground pepper and salt to taste
3/4 cup basil flavored walnut oil

*If you can't find wasabi use 1/4 tsp dry mustard powder.

  1. To prepare the dressing place the Kitchen Connaisseur Sun Dried Cherry Sauce, Kitchen Connaisseur Raspberry Wine Vinegar, Brown sugar, Freshly squeezed lime juice, Wasabi*, Onion, Fresh ginger and Fresh garlic in a blender and mix on moderate speed for 1 minute.
  2. Add the walnut oil in a slow steady stream. The vinaigrette should thicken nicely.
  3. Cover and refrigerate.

Wild Greens
6 cups mixed greens - washed
2 nectarines - cut in wedges
3/4 cup blueberries - washed

  1. Place the wild greens and fruit in a bowl. Toss together.

Grilled Tuna
6 tuna steaks or fillets (5-6 oz each)
1/3 cup roasted garlic olive oil
2 tsp soy sauce
2 cloves garlic - minced
1 tsp ginger - minced

  1. Quickly wash the tuna under cold running water. Pat it dry with a paper towel.
  2. Mix the olive oil, soy sauce, garlic and ginger together.
  3. Marinate the tuna in the mixture for no longer than 10-15 minutes on each side.
  4. On a hot grill or in an oiled and heated saute pan, cook the fillets for 1 to 2 minutes on each side.

Putting it All Together

  1. To prepare the dish, toss the vinaigrette with the wild greens.
  2. Portion the salad on dinner plates and top with the grilled Tuna.
  3. Garnish with lemon, lime and additional wasabi.
  4. Serve immediately.
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