Grilled Tuna Salad With Citrus Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 231.8
  • Total Fat: 8.0 g
  • Cholesterol: 41.6 mg
  • Sodium: 220.4 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 27.9 g

View full nutritional breakdown of Grilled Tuna Salad With Citrus Vinaigrette calories by ingredient
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Number of Servings: 6


    For the vinaigrette:
    1/2 cup fresh orange juice (about 1 orange)
    1/3 cup fresh grapefruit juice
    2 tablespoons fresh lemon juice
    1 tablespoon extra-virgin olive oil
    1 tablespoon honey
    1 tablespoon Dijon mustard
    1 tablespoon low-sodium soy sauce
    2 teaspoons minced peeled fresh ginger

    For the salad:
    18 oz. tuna
    Vegetable cooking spray
    4 cups loosely packed torn Boston lettuce
    2 cups loosely packed torn fresh spinach leaves
    1 cup thinly sliced radicchio
    1 cup loosely packed torn curly endive
    1 cup sliced mushrooms
    1 cup cherry tomato halves
    1 large sweet red pepper, seeded and cut into thin strips
    1/2 cup (1-inch) slices green onions


For the vinaigrette:
Combine all ingredients in a blender; process until smooth. Pour into a bowl; cover and chill. Yields 1 1/3 Cups

For the salad:
Prepare Citrus Vinaigrette. Place tuna in a nonmetal dish; drizzle with 1 cup Citrus Vinaigrette. Cover and marinate in vinaigrette in refrigerator 1 hour, turning tuna once. Drain, reserving vinaigrette marinade. Place vinaigrette marinade in a small saucepan; bring to a boil. Remove from heat; set aside.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 5 minutes on each side or until fish flakes easily when tested with a fork, basting often with reserved marinade. Discard skin from tuna. Cut tuna into bite-size pieces, and set aside.

Combine Boston lettuce and remaining 8 ingredients in a large bowl. Drizzle with remaining 3/4 cup Citrus Vinaigrette; toss well. Add tuna, and toss gently.

Number of Servings: 6

Recipe submitted by SparkPeople user BIPOLARPRINCESS.

TAGS:  Fish | Lunch | Fish Lunch |

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