Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 13,000+ healthy, delicious recipes

Grilled tuna and vegetable salad

2
Points®
Total Time
47 min
Prep
19 min
Cook
28 min
Serves
6
Difficulty
Easy
Redolent of homemade pesto, and full of flavor from just-grilled fresh vegetables and meaty tuna steaks, this elegant salad is sure to please. The pesto can be made up to a week ahead and stored in an airtight jar in the refrigerator. You can also freeze it in ice cube trays, place in a freezer back, and freeze for up to 6 months. Double the pesto recipe to use on pasta, chicken and other items. You can also cut the vegetables ahead of time. A grill basket—usually rectangular with tightly spaced grids or small perforations—works wonders when grilling smaller items, such as the asparagus and sliced zucchini, that might otherwise fall through the spaces in the grill rack. Serve this recipe with basmati rice or risotto.

Ingredients

Basil

1 cup(s), packed, fresh leaves

Garlic

1 clove(s)

Pine nuts

1 Tbsp

Olive oil

2 Tbsp

Fresh lemon juice

2 Tbsp

Table salt

1 tsp

Uncooked yellowfin tuna

24 oz, 6 (4-ounce) about 1⁄2-inch thick

Asparagus

1 pound(s), fresh, trimmed

Uncooked zucchini

1 large, (about 3⁄4 pound), cut on an angle into 1⁄4-inch-thick slices

Onion

1 medium, yellow, cut into 1/4-inch-thick rounds

Radicchio

8 oz, small head, cut into 8 wedges

Black pepper

¼ tsp, freshly ground

Instructions

  1. Combine the basil, garlic, pine nuts, oil, lemon juice, and 1⁄2 teaspoon of the salt in a food processor or blender; process until smooth. Transfer to a small bowl and set aside.
  2. Spray the grill rack with nonstick spray. Prepare the grill.
  3. Lightly spray the tuna, asparagus, zucchini, onion, and radicchio with nonstick spray, then sprinkle with the remaining 1⁄2 teaspoon salt and the pepper.
  4. Place the tuna on the grill rack and grill 4 inches from the heat, 2–3 minutes on each side for medium-rare. Transfer the tuna to a plate. Next grill the asparagus and zucchini until crisp tender, 3–4 minutes on each side; the onion until well marked and tender, 5–6 minutes on each side; and the radicchio until slightly wilted, 2 minutes on each side.
  5. Arrange the tuna steaks and vegetables on a large platter. Drizzle with the pesto and serve at once. Yields 1 tuna steak, 1⁄6 of vegetables, and scant tablespoon pesto per serving.

Notes

.If you own a mini food processor, use it for making the small amount of pesto.

People Also Like

People Also Like