Vidalia Onion and Tomato Salad with Grilled Tuna (makes 4 serving)

Ingredients:


½ pound ahi tuna steak, fresh or frozen
½ teaspoon olive oil
½ Vidalia onion, thinly sliced into bite sized pieces
2 tomatoes, cut into wedges
1 large head lettuce, washed, dried and torn


Dressing:   
                                                                                    
1½ tablespoons olive oil                                                                        
¼ cup lemon juice, fresh or bottled                                        
2 teaspoons white wine vinegar                                                          
1 teaspoon Dijon mustard                                                                    
¼ teaspoon salt                                                                                      
1/3 teaspoon black pepper                                                                    
¼ teaspoon thyme
¼ teaspoon marjoram



Directions:


Heat the grill. Whisk together the dressing ingredients in a small bowl. Cut tuna into 1” chunks and skewer and place on two-three 3” skewers; brush lightly with olive oil. Season the tuna lightly with salt and pepper.  Grill skewered tuna until fish is opaque and flakes with a fork; remove from grill. In a large bowl, toss dressing with all vegetable ingredients. Top with tuna.



Nutritional Information:


Serving size: ¼ recipe
Calorie: 158
Fat: 6.9g
Protein: 15g
Carbohydrates: 10.9g
Fiber: 2.4g