Grilled Tuna and Red Onion Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 30 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 large red onion 1-1/2 qts water 2 Tbsps balsamic vinegar
4 Tbsps extra virgin olive oil 2 tsps salt 1/4 tsp freshly ground black pepper
12 oz fresh tuna cut into 1" thick slices juice of 1 small lemon 2 Tbsps fresh Italian parsley, chopped



1 Prepare a small charcoal fire. While it is burning, prepare the onion. Peel it and cut it in half lengthwise (from root to stem). Cut each half into 8 segments. Separate the layers of each segment.
2 Bring the water to a boil with 1-1/2 tsps salt, add the onions and parboil them for 2 minutes. Drain in a colander. Transfer the onions to a bowl. While still hot, dress them with the vinegar, 2 Tbsps olive oil, 1/4 tsp salt and the pepper.
3 Lightly oil and salt and pepper the tuna on both sides. Grill tuna to medium-rare, about 2 minutes on each side. Let it cool and break it up into chunks by hand. Season the tuna with 1/4 tsp salt, the lemon juice, and the remaining parsley, and let them marinate together for 1 hour. Add tuna to the red onions and serve at room temperature.

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