Provençal Grilled Tuna Salad

• From: National Fisheries Institute

Ingredients

• 4 (5 to 6 oz.) tuna steaks, 3/4 to 1-inch thick

• 3 tablespoons white wine or broth

• 3 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

• 1/2 teaspoon black pepper

• 1/8 teaspoon salt

• 1 clove garlic, minced

• 6 cups packed torn salad greens

• 1 cup halved cherry tomatoes

• vegetable cooking spray

White wine marinade helps celebrate the great taste of the grilled tuna steaks while fresh rosemary imparts an earthy flavor.

Directions

• Measure thickness of fish to determine cooking time; place in a glass dish.
• To make vinaigrette, combine wine and next 5 ingredients in a jar with tight fitting lid. Shake well.
• Pour 2 tablespoons over fish, add garlic and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.
• Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.
• Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.