Grilled Tuna, Orange & Jicama Salad with Red Onion Dressing
From EatingWell: July/August 1996
This dinner salad is anything but ordinary! Crunchy jicama, sweet oranges, grilled tuna and a Mexican-inspired dressing combine to really fire up your taste buds.
Red Onion Dressing
- 3 tablespoons extra-virgin olive oil
- 4 cups sliced red onions (2 large onions)
- 2 teaspoons sugar
- 1 tablespoon minced garlic
- 1/4 cup red-wine vinegar
- 2 tablespoons lime juice
- 2 teaspoons ground cumin
- 1/4 cup chopped fresh cilantro
- 1/4 teaspoon salt, divided
- Freshly ground pepper to taste
- 1 small jícama, peeled and cut into matchsticks (see Note)
- 2 seedless oranges
- 1 large red bell pepper, sliced into thin strips
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 1 pound tuna steak, about 1 inch thick
- 12 cups torn red leaf lettuce
- To prepare dressing: Heat 1 tablespoon oil In a large nonstick skillet over medium-high heat. Add onions and sugar; cook, stirring constantly, until well browned, 10 to 15 minutes. Add garlic and cook for 1 minute more. Let cool to room temperature.
- Transfer 1/4 cup of the browned onions to a blender or food processor. Add the remaining 2 tablespoons oil, vinegar, lime juice and cumin; puree until smooth. Add cilantro and pulse to blend. Season with salt and pepper; set aside.
- To prepare salad: Preheat grill to medium-high.
- Combine jícama with the reserved onions in a large bowl.
- With a sharp knife, remove the skin and white pith from oranges and discard. Working over the large bowl to catch juices, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl with the jícama. Squeeze the juice from the membranes into the bowl. Add bell pepper and toss gently to combine. Season with 1/8 teaspoon each salt and pepper.
- Season both sides of tuna with the remaining 1/8 teaspoon each salt and pepper. Grill over medium-high heat until just cooked through, 4 to 5 minutes per side. Let rest for 5 minutes before cutting into thin slices. Add the tuna to the jícama mixture.
- Toss lettuce with the reserved dressing in a large shallow bowl. Spoon the tuna mixture into the center of the greens and serve.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the dressing and onions (Steps 1-2) for up to 8 hours.
- Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.
Per serving: 250 calories; 8 g fat (1 g sat, 6 g mono); 34 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 21 g protein; 7 g fiber; 245 mg sodium; 800 mg potassium.
Nutrition Bonus: Vitamin C (135% daily value), Vitamin A (105% dv), Potassium (23% dv), Folate (18% dv), Magnesium (17% dv).
Carbohydrate Servings: 1
Exchanges: 1 fruit, 1 vegetable, 2 1/2 lean meat, 1 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Make ahead instructions
- Ease of Preparation
- Total Time
- 45 minutes or less
- July/August 1996