How To Prepare
VINAIGRETTE: Combine wine, olive oil, vinegar, rosemary, black pepper, and salt in a jar with tight fitting lid. Shake well.
FISH: Measure thickness of fish to determine cooking time; place fish in a glass dish.
Pour 2 tablespoons vinaigrette over fish, add garlic and turn to coat. Reserve remaining vinaigrette for salad dressing. Marinate 15 to 30 minutes, turning once.
Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals (or grill). 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 (but keep vinaigrette for salad dressing).
SALAD: Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.
| Servings |
|
- 3 Tbsp white wine or no salt added broth
- 3 Tbsp olive oil
- 2 Tbsp red-wine vinegar
- 1/2 tsp chopped fresh rosemary or 1/4 tsp dried
- 1/2 tsp black pepper
- 16 oz (Four 4 oz tuna steaks), 3/4 to 1-inch thick
- 1 clove garlic, minced
- 1 vegetable cooking spray
- 6 cup packed torn salad greens
- 1 cup halved cherry tomatoes
Ingredients
|
|