Barbecue Tuna Salad

Barbecue Tuna Salad
  • 4 servings
  • 0:15 Preparation
  • 0:06 Cooking
  • 0:21 Total Time


Add all
  • Dressing:

  • 1/4 cup
    (60 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)

    lime juice

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1

    garlic clove, chopped

  • Salt and freshly ground pepper

  • 6 cups
    (1 1/2 L)


  • 8

    asparagus, blanched and cut in three

  • 1

    yellow pepper, cut into strips

  • 1/4 cup
    (60 mL)

    sun-dried tomatoes in oil, cut into thin strips

  • 2x1/2 lb
    (2x225 g)

    thick fresh tuna steaks

  • 2 Tbsp.
    (30 mL)

    oil from sun-dried tomatoes

  • 3 Tbsp.
    (45 mL)

    sesame seeds


Preheat barbecue to medium.

In a bowl, mix dressing ingredients together. Set aside.

In a big salad bowl, combine mesclun, asparagus, yellow pepper and sun-dried tomatoes. Set aside.

Brush tuna steaks with oil from sun-dried tomatoes. Pepper generously. Put on the grill and cook 2-3 min. per side; steaks should show a little pink inside when cut.

Slice steaks and lay slices on top of the salad. Sprinkle with sesame seeds. Drizzle with dressing and serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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