4 (5 to 6 ounce) tuna steaks, 3/4 to 1-inch thick
3 tablespoons white wine or broth
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon black pepper
1/8 teaspoon salt
1 clove garlic, minced
6 cups packed torn salad greens
1 cup halved cherry tomatoes
Vegetable cooking spray


1. Measure thickness of fish to determine cooking time; place in a glass dish.
2. To make vinaigrette, combine wine and next 5 ingredients in a jar with tight fitting lid. Shake well. Pour 2 tablespoons over fish, add garlic and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.
3. Heat grill.
4. Coat grill rack with cooking spray and place on grill to heat 1 minute.
5. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
6. Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.

You may substitute halibut, swordfish or shark for the tuna.

Provencal Grilled Tuna Salad
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