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Grilled Tuna Salad

Ingredients

Directions

  1. Prepare the vinaigrette: Whisk together the ingredients for the vinaigrette in a small bowl and set aside.
  2. Prepare the tuna: Rub the outside of the tuna with oil, salt and pepper.
  3. Grill the potatoes and radishes: Preheat the grill to 500°F. Toss the prepared potatoes and radishes in a drizzle of extra virgin olive oil, salt and pepper. Place these vegetables into a grill basket and cook for about 6 minutes, tossing the vegetables every so often as they cook. Remove from heat and transfer to a medium-sized bowl.
  4. Grill the tuna: Place the tuna onto the grill and cook to desired doneness - 1 minute per side for medium-rare or 2 minutes per side for medium. Remove from grill, slice and reserve.
  5. Prepare the salad: Add the remaining vegetables to the bowl of potatoes and radishes and toss. Whisk the vinaigrette, then add half to the bowl and gently toss again. Taste and season with salt, pepper and additional vinaigrette, if desired.
  6. To serve: Create a collar of microgreens around the rim of each luncheon or dinner plate. Spoon the salad onto the centre, topped by a few slices of the grilled tuna. Spoon additional vinaigrette over the top of the salad and garnish with a few additional bits of salad and a sprinkle of black pepper. Serve immediately.
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Grilled Tuna Salad

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Seared tuna resting on a salad of grilled fingerlings, radish, green beans and tomato…

  • clock icon
    25 MIN
  • 2-4 SERVINGS
Grilled Tuna Salad

Every GRILLED TUNA SALAD should be this delicious!

The idea for this GRILLED TUNA SALAD recipe started a month ago; friends were up for the weekend and served up a lovely, fresh-tasting seared tuna sandwich. The lunch was so memorable, it immediately had me thinking about other applications for a piece of freshly-grilled tuna.

The salad is essentially a cross between our SALAD NIÇOISE and our CHOPPED SALAD. I think it perfect for a warm summer day and I especially like how it delivers big, bold flavours while also garnering great praise for presentation – it looks so attractive on the plate.

Here are a few simple things to keep in mind when you go to recreate this GRILLED TUNA SALAD.

Ingredients for Grilled Tuna Salad

THE TUNA

I’d better note from the outset that I’m simply not a fan of tuna served medium-rare; it reminds me of sushi, and I’ve never been a fan. That said, serve this tuna all fancy, seared-style if you wish, but I think it way more flavourful cooked medium. I’ve offered two different grilling times for you in the instructions below. I think it fabulous either way as it remains wonderfully juicy and extremely flavourful.

Grilling fingerling potatoes and French breakfast radishes for the salad

POTATOES AND RADISHES

Adding grilled fingerling potatoes into the tossed vegetables is my nod to the Niçoise, while grilling the French breakfast radishes simply achieves my goal of preparing seasonal vegetables in new ways. Grilling the radishes also adds a nice tang to the salad.

Fresh tomatoes and green beans for the salad

TOMATOES AND BEANS

Vine-ripened tomatoes and blanched green beans add a hit of vibrant colour, and when partnered with the capers, they make each bite noteworthy.

Ingredients for the vinaigrette used to dress the Grilled Tuna Salad

VINAIGRETTE

I purposefully kept the vinaigrette for this salad as simple as possible. Just whisk the ingredients together and enjoy. Don’t forget to save a bit of vinaigrette to spoon over top the salad right before you serve, making for a lovely finishing touch.

Grilled Tuna Salad

SERVICE

Two things to consider when you go to serve: I’m suggesting a collar of baby arugula micro greens as the foundation on your plate for their peppery bite. I also think this salad can be enjoyed as a luncheon main for four, or as a more substantial main for two.

Looking to pair this GRILLED TUNA SALAD with something equally delicious? Try it alongside a cold soup like this fabulous GAZPACHO. These healthy pairings may even leave you with a bit of room for dessert, so think WILD BLUEBERRY PIE!

Grill up a piece of this rich-tasting fish and present it on our colourful, flavour-packed salad. GRILLED TUNA SALAD is guaranteed to please.

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Grilled Tuna Salad

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Grilled Tuna Salad

Ingredients

  • For the vinaigrette:
  • ½ cup extra virgin olive oil
  • juice from a lemon
  • 1 heaping teaspoon Dijon mustard
  • 1 shallot, finely chopped
  • ¼ cup fresh tarragon, finely chopped
  • For the tuna:
  • 1 16oz. piece fresh tuna
  • extra virgin olive oil for rub
  • salt and pepper
  • For the salad:
  • 1 bunch French breakfast radishes, trimmed and cut in half lengthwise
  • cups fingerling potatoes, about 8-12, quartered lengthwise
  • 8 vine-ripened tomatoes, quartered
  • 1 cup green beans, blanched and cut into bite-sized pieces
  • 2 tablespoons capers
  • ½ cup black olives
  • arugula microgreens to serve
  • salt and pepper to taste

Directions

  1. Prepare the vinaigrette: Whisk together the ingredients for the vinaigrette in a small bowl and set aside.
  2. Prepare the tuna: Rub the outside of the tuna with oil, salt and pepper.
  3. Grill the potatoes and radishes: Preheat the grill to 500°F. Toss the prepared potatoes and radishes in a drizzle of extra virgin olive oil, salt and pepper. Place these vegetables into a grill basket and cook for about 6 minutes, tossing the vegetables every so often as they cook. Remove from heat and transfer to a medium-sized bowl.
  4. Grill the tuna: Place the tuna onto the grill and cook to desired doneness - 1 minute per side for medium-rare or 2 minutes per side for medium. Remove from grill, slice and reserve.
  5. Prepare the salad: Add the remaining vegetables to the bowl of potatoes and radishes and toss. Whisk the vinaigrette, then add half to the bowl and gently toss again. Taste and season with salt, pepper and additional vinaigrette, if desired.
  6. To serve: Create a collar of microgreens around the rim of each luncheon or dinner plate. Spoon the salad onto the centre, topped by a few slices of the grilled tuna. Spoon additional vinaigrette over the top of the salad and garnish with a few additional bits of salad and a sprinkle of black pepper. Serve immediately.

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