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Char-Grilled Tuna Salad with Toasted Corn Vinaigrette

Course Main Course, Salad, Seafood
Servings 6
Author adapted from The Olive Table by Todd English and Sally Sampson

Ingredients

  • 1-1/4 lb. fresh yellowfin tuna, cut into 1 inch size pieces

Marinade

  • 1 lemon, grated zest
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, minced

Toasted Corn Vinaigrette

  • 8 tablespoons extra virgin olive oil
  • 2-3 ears fresh corn kernels
  • 1 small red onion, finely chopped
  • 4 scallions, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup white balsamic vinegar
  • 1 lemon, juiced
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh thyme leaves
  • 3-4 tablespoons fresh cilantro leaves, chopped + more for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Salad

  • 6 cups mixed salad greens
  • 1 cup cherry or grape tomatoes, halved
  • 3 small Persian cucumbers, thinly sliced
  • 1 ripe avocado, sliced

Instructions

  • For the Marinade:  In a glass bowl mix together the lemon zest, basil, rosemary, olive oil, and garlic.  Add the tuna pieces and mix again. Refrigerate for 1-2 hours.
  • For the corn vinaigrette: With a large skillet over medium high heat and add 2 tablespoons of olive oil. Add onions and sauté for 3-4 minutes.  Add the corn and spring onions and continue sautéing for 3-4 minutes.  Add garlic and sauté for 2 additional minutes. Remove from heat and add balsamic vinegar, lemon juice, 6 tablespoons olive oil, basil, thyme, cilantro, salt and pepper. Stir to combine and cool to room temperature.
  • Prepare the grill.  In a stir fry grill pan, cook the tuna stirring constantly until outside of tuna is charred but inside is still rare - about 4 minutes.
  • On a large serving platter, arrange salad greens, sprinkle with tomatoes, cucumbers and avocado slices. Drizzle the corn vinaigrette over the salad and garnish with cilantro sprigs.