Best 8 Grilled Tuna Salad With Sun Dried Tomato Dressing Recipes

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Grilled Tuna Salad with Sun-Dried Tomato Dressing is a delicious and healthy dish that is perfect for a light lunch or dinner. Grilled tuna is combined with mixed greens, cherry tomatoes, cucumber, red onion, and a tangy sun-dried tomato dressing. This salad is packed with flavor and nutrients, and it is sure to please everyone at your table. Even better, this salad can be prepared in just 30 minutes, making it a great option for busy weeknights. The recipe for the Grilled Tuna Salad is just one of many delicious recipes featured in the article "Grilled Tuna Salad with Sun-Dried Tomato Dressing". Other recipes include:

* Grilled Tuna Steak with Chimichurri Sauce
* Tuna Nicoise Salad
* Mediterranean Tuna Salad Sandwich
* Tuna Melts
* Tuna Burgers
* Tuna Salad with Avocado and Grapefruit

Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, you are sure to find a recipe in this article that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED TUNA SALAD



Grilled Tuna Salad image

I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1/2 pound tuna steaks
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
1/2 cup grape tomatoes
1/3 cup frozen shelled edamame, thawed
1/4 cup frozen corn, thawed
CITRUS VINAIGRETTE:
1 tablespoon olive oil
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons lime juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges

SUN-DRIED TOMATO DRESSING



Sun-Dried Tomato Dressing image

This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with a 1/2 cup water if you like a thinner dressing. Taken from Relish magazine.

Provided by tinebean21

Categories     Salad Dressings

Time 7m

Yield 1 cup

Number Of Ingredients 10

1/2 cup sun-dried tomato packed in oil
1/2 cup apple cider vinegar or 1/2 cup red wine vinegar
1 shallot
4 basil leaves
1 teaspoon chopped chives
1 garlic clove, crushed
1 teaspoon sugar (optional)
1/2 teaspoon salt
1/8 teaspoon fresh coarse ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
  • Add oil, a little at a time. Pulse until thick and well blended.

GRIDDLED TUNA WITH BEAN & TOMATO SALAD



Griddled tuna with bean & tomato salad image

The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking

Provided by Good Food team

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 13

2 fresh tuna steaks, about 175g/6oz each
1 tbsp olive oil
1 tbsp lemon juice
1 large garlic clove , crushed
1 tbsp chopped rosemary leaves
410g can cannellini bean , drained and rinsed
8 cherry tomatoes , quartered
½ small red onion , thinly sliced
50g bag rocket
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp wholegrain mustard
1 tsp clear honey

Steps:

  • Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
  • Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
  • Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
  • Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.

Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium

SUN-DRIED TOMATO CEDAR PLANK SALMON



Sun-Dried Tomato Cedar Plank Salmon image

This is a delicious version of a grilled salmon using cedar planks that have been soaked in water overnight to add smokiness and flavor to the salmon.

Provided by Ben S.

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 3h30m

Yield 6

Number Of Ingredients 6

3 (12 inch) untreated cedar planks
1 (1 1/2-pound) salmon fillet, with skin
2 cups chopped oil-packed sun-dried tomatoes
2 bunches fresh parsley, finely chopped
¾ cup sun-dried tomato and oregano salad dressing
¾ cup olive oil

Steps:

  • Soak the cedar planks in water for several hours or overnight.
  • Preheat an outdoor grill for high heat. Brush the planks with olive oil.
  • Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
  • Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 13.1 g, Cholesterol 66.1 mg, Fat 54.4 g, Fiber 2.8 g, Protein 24.7 g, SaturatedFat 8 g, Sodium 550.5 mg, Sugar 3.5 g

GRILLED YELLOWFIN TUNA WITH SUN-DRIED TOMATOES AND CORN



Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn image

Provided by Marian Burros

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

4 six-ounce portions yellowfin tuna
2 ounces corn oil
2 teaspoons coarsely chopped shallots
1/2 teaspoon coarsely chopped garlic
2 teaspoons fresh oregano leaves
2 bay leaves
1/2 teaspoon crushed black peppercorns
2 ounces unsalted butter
1/2 teaspoon lemon juice
1/2 teaspoon snipped chives
Salt to taste
8 capers
1/4 cup watercress leaves
3 tablespoons diced sun-dried tomatoes
2/3 cup raw sweet corn kernels
4 sprigs fresh oregano for garnish

Steps:

  • Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns. Let flavors merge 1 hour at room temperature, turning fish over several times.
  • As fish marinates, soften butter in a small bowl. Using a spoon, work in lemon juice, chives and salt. Using a large knife, chop together capers and watercress until cut very fine. Work these into the soft butter. Form into 4 equal-size patties and refrigerate.
  • Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish. Turn over fish at midpoint.
  • As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft. Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.
  • To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate. Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 9 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED TUNA WITH SALAD



Grilled Tuna With Salad image

Provided by Pierre Franey

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 bonito or tuna fillet with skin left on, about 1 pound
2 tablespoons olive oil, plus oil for greasing the grill
Salt to taste if desired
Freshly ground pepper to taste
4 sprigs fresh thyme
1/4 teaspoon dried hot red pepper flakes
lettuce salad with tomato dressing

Steps:

  • Preheat an outdoor grill or the oven broiler.
  • Put the tuna on a flat surface and cut away and discard the dark center streak or bones. Spoon the olive oil over the fish and sprinkle with salt, ground pepper, thyme and pepper flakes.
  • If an outdoor grill is used, rub the rack lightly with olive oil. Place the fish, skin side up, on the grill. If the broiler is used, place the fish on a rack, skin side up, about 4 inches from the heat. Cook 3 minutes and turn; cook for another 3 minutes. If you wish the fish to be well done, cook 5 minutes on each side.
  • Remove the fish and cut it into thin diagonal slices.
  • Arrange one-quarter of the salad greens on each of four large plates. Arrange an equal number of fish slices on each plate, placing them in the center of the greens.
  • Spoon equal amounts of the salad dressing over the salad greens and around the fish. Serve any remaining salad dressing on the side. Serve while the fish is still warm.

GRILLED TUNA



Grilled Tuna image

Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.

Provided by Gordon Holland

Categories     Seafood     Fish     Tuna

Time 1h16m

Yield 4

Number Of Ingredients 5

4 (6 ounce) albacore tuna steaks, 1 inch thick
3 tablespoons extra virgin olive oil
salt and ground black pepper to taste
1 lime, juiced
½ cup hickory wood chips, soaked

Steps:

  • Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
  • Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
  • Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g

GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING



Grilled Tuna Salad with Sun-Dried Tomato Dressing image

Categories     Salad     Blender     Leafy Green     Tomato     Backyard BBQ     Tuna     Corn     Summer     Grill     Grill/Barbecue     Sour Cream     Gourmet

Yield Serves 4

Number Of Ingredients 13

For the dressing
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice plus additional to taste
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
2 plum tomatoes, seeded and chopped
1/2 cup olive oil
2 tablespoons sour cream
1/2 cup packed fresh coriander
10 cups loosely packed mesclun (mixed baby greens, available at specialty produce markets)
1 cup cherry tomatoes, halved lengthwise
1 cup cooked fresh corn (cut from about 2 ears)
two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

Steps:

  • Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
  • In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

Tips:

  • Choose fresh and high-quality tuna steaks for the best flavor.
  • Marinate the tuna steaks in a mixture of olive oil, lemon juice, herbs, and spices to enhance their taste.
  • Cook the tuna steaks over medium-high heat to ensure they are cooked evenly and remain moist.
  • Use a good quality sun-dried tomato dressing to add a tangy and flavorful touch to the salad.
  • Add a variety of fresh and colorful vegetables to the salad for added texture, flavor, and nutritional value.
  • Serve the grilled tuna salad with a side of crusty bread or crackers for a complete meal.

Conclusion:

Grilled tuna salad with sun-dried tomato dressing is a delicious, healthy, and satisfying meal that can be enjoyed for lunch or dinner. The combination of grilled tuna, fresh vegetables, and tangy dressing creates a flavorful and nutritious dish that is sure to please everyone. This salad is also a great way to use up leftover tuna steaks, making it a versatile and convenient meal option. Whether you are looking for a quick and easy weeknight meal or a refreshing summer salad, grilled tuna salad with sun-dried tomato dressing is a great choice.

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