Vidalia Onion and Tomato Salad with Grilled Tuna | MyPlate

Name: Vidalia Onion and Tomato Salad with Grilled Tuna | MyPlate
Ingredients: 1/2 pound ahi (yellowfin) tuna steak (fresh or frozen); 1/2 teaspoon olive oil; 2 tomatoes, cut into wedges; 1 large head lettuce (Boston, Romaine or Bibb) (washed, dried, and torn into bite-sized pieces); 1/2 Vidalia onion, thinly sliced; 1 1/2 tablespoons olive oil; 1/4 cup lemon juice, fresh or bottled; 2 teaspoons white wine vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 teaspoon thyme; 1/4 teaspoon marjoram

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Sweet Vidalia onions come into season in mid-April. Pair them with tomatoes for this light summer salad that's topped with grilled ahi tuna. Perfect for a backyard luncheon.

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Ingredients

1/2 pound ahi (yellowfin) tuna steak (fresh or frozen)
1/2 teaspoon olive oil
2 tomatoes, cut into wedges
1 large head lettuce (Boston, Romaine or Bibb) (washed, dried, and torn into bite-sized pieces)
1/2 Vidalia onion, thinly sliced
1 1/2 tablespoons olive oil
1/4 cup lemon juice, fresh or bottled
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon marjoram