|Sweet Vidalia® onions come into season in mid-April. Pair them with greenhouse-grown, on-the-vine tomatoes for this light summer salad that’s topped with grilled ahi tuna. Perfect for a backyard luncheon!|
|Recipe Cost for 4 People: $10.76 ($2.69/serving)*|
|Preparation Time: 30 minutes|
|Heat grill. Whisk together dressing ingredients in a small bowl. Cut tuna into 1” chunks and place on 2-3 skewers; brush lightly with olive oil. Season lightly with salt and pepper. Grill skewered tuna until desired doneness; remove from grill. In a large bowl, toss dressing with all vegetable ingredients. To serve, divide salad on four individual plates; top with tuna.
Complete this Healthy Plate: Serve with an 8 oz glass of non-fat milk and a slice of rustic whole-grain bread.
|Fruits & Veggies per Serving
|Nutrition Information per Serving:|
Total Fat: 6g
Saturated Fat: 1g
% of Calories from Fat: 34%
% Calories from Sat Fat: 5%
Dietary Fiber: 3g
|Each serving provides: An excellent source of protein, vitamin A, vitamin C, riboflavin, vitamin B6, potassium and phosphorus, and a good source of thiamin, folate, vitamin B12, and magnesium.|
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