15 minutes to have a perfect Grilled Tuna and Lettuce Salad

This delicious tuna salad is a delicious, healthy way to start your day. You can serve it cold or warm. It tastes great with a vinaigrette. To make it extra-special, you can add sesame seeds and green onions to your tuna. Alternatively, you can simply use mayonnaise. Here are some tips to make this Grilled Tuna and Lettuce Salad even better.

Grilled Tuna and Lettuce Salad Recipes

Grilled Tuna and Lettuce Salad

The flavor of grilled tuna is soamazing that it goes very well in a salad. The lettuce, cheddar cheese, andcroutons add more flavor to it.

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Course: Salad

Cuisine: Italian

Diet: Low Calorie

Keyword: lettuce salad, tuna

CookingStyle: Grilling

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 2 servings

Calories: 514kcal

Author: James Anderson

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Equipment

grilling pan

serving plate

Ingredients

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• 1 cup lettuce
• 2 bread slices
• 2 tuna fillets
• 1 tbsp olive oil
• 1 tsp cayenne powder
• 1/2 tsp thyme
• 4 tbsp cheddar cheese shavings
• Salt and black pepper to taste
• 1 tsp soy sauce

Instructions

• Toast the bread slices and cut them into the small cubes. Coat the tuna fillets with salt, pepper, soy sauce and thyme. In a grilling pan, add the olive oil.
• Grill the tuna 2 minutes per side. Let it rest for some time. Flake the tuna finely.
• Place the lettuce on a serving plate.
• Add the tuna and croutons.
• Add the olive oil, salt, pepper and cayenne powder on top. Serve.

Video

Notes

This salad can be served chilled or at room temperature. If you serve it at room temperature, it will be cold, but it will be hot if you use hot sauce. It is best served at room temperature, and you can make it the day before. For a more festive meal, you can add grilled peaches, red onions, or avocado to the tuna salad. In addition to being gluten free, this salad is also low-carb and high-fat.

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Nutrition

Serving: 2servings | Calories: 514kcal | Carbohydrates: 16g | Protein: 51g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 570mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4633IU | Vitamin C: 3mg | Calcium: 279mg | Iron: 3mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

Alternative Method: Oven-Roasted Grilled Tuna and Lettuce Salad

Ingredients:

• 2 tuna steaks (about 6-8 ounces each)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed lettuce (romaine, arugula, or your preference)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons capers
• Lemon wedges for serving

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

• Preheat your oven to 400°F (200°C).
• Season the tuna steaks with salt and pepper on both sides. Drizzle them with olive oil and gently rub the oil into the fish.
• Heat an oven-safe skillet over medium-high heat. When it’s hot, add the tuna steaks. Sear each side for about 1-2 minutes, or until they develop a golden crust. You want the outside to be seared while keeping the inside rare.
• Transfer the skillet to the preheated oven. Roast the tuna for about 3-5 minutes for rare to medium-rare, or a bit longer if you prefer it more well-done.
• While the tuna is roasting, whisk together the dressing ingredients in a small bowl.
• In a large salad bowl, combine the mixed lettuce, cherry tomatoes, red onion, Kalamata olives, and capers.
• Once the tuna is done, remove it from the oven and let it rest for a few minutes. Slice the tuna into thin strips.
• To assemble the salad, drizzle the dressing over the salad ingredients and toss gently to coat.
• Divide the salad among serving plates and top each with the sliced tuna.
• Serve the oven-roasted Grilled Tuna and Lettuce Salad with lemon wedges for an extra burst of freshness.

Tips for making Grilled Tuna and Lettuce Salad

Serving Suggestions

• Fresh Sides: Consider adding sides like grilled asparagus, sautéed green beans, or a light quinoa salad to complement the salad’s flavors. These sides add variety and nutrition to your meal.
• Zesty Garnishes: Sprinkle the salad with fresh herbs like chopped cilantro or parsley for a burst of color and freshness. A dash of toasted sesame seeds or crushed red pepper flakes can add an extra layer of flavor.
• Citrusy Beverages: Pair your Grilled Tuna and Lettuce Salad with a citrusy and refreshing beverage. Lemon-infused water, iced green tea, or a crisp Sauvignon Blanc wine can be perfect choices.
• Wraps and Rolls: Get creative by turning your salad into a wrap or spring roll filling. Use large lettuce leaves or rice paper wrappers for a unique and low-carb presentation.
• Crouton Crunch: For a textural contrast, add homemade or store-bought croutons. They provide a delightful crunch and can soak up the dressing beautifully.

Cooking Tips

• Perfect Searing: When searing the tuna, ensure your skillet is hot enough. A hot skillet prevents the tuna from sticking and creates a flavorful crust.
• Don’t Overcook: Tuna cooks quickly, and it’s best when it’s slightly pink in the center. Overcooking results in dry and less flavorful tuna. Keep a close eye on it.
• Dressing Distribution: To evenly coat your salad, drizzle the dressing over the greens before adding the other ingredients. Toss gently to prevent overdressing.
• Tuna Temperature: The key to a great Grilled Tuna Salad is the tuna’s temperature. Aim for rare to medium-rare; this keeps the tuna tender and flavorful.
• Resting Time: Let the tuna rest for a few minutes after cooking. This allows the juices to redistribute and keeps the meat succulent.

FAQs about Grilled Tuna and Lettuce Salad

• Can I make the salad in advance? Yes, you can prepare the salad ingredients and dressing separately, then combine them just before serving to keep the salad fresh.
• How do I store leftovers? Store any remaining salad components (tuna, lettuce, and dressing) separately in airtight containers in the refrigerator. Assemble just before eating to maintain freshness.
• What type of lettuce is best for this salad? Romaine, arugula, and mixed greens work well. Choose based on your preference for a milder or peppery flavor.
• Can I use canned tuna for this recipe? While fresh tuna is preferred, canned tuna can be used if that’s what you have. It provides a different texture but still works well.
• What’s the secret to a fantastic salad dressing? The secret lies in the balance of acidity, oil, and seasonings. Taste and adjust as needed to achieve the perfect harmony of flavors.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.