GRILLED TUNA SALAD SANTORINI

Grilled Tuna Salad Santorini image

This wonderful salad has all the flavors and scents of a Greek island. You can grill the tuna specifically for the salad, or, make extra when you barbecue and use the leftover grilled tuna the next day to make this. I recommend serving this over a bed of red leaf or butter lettuce. Cooking time does not include grilling the tuna.

Provided by Chef Kate

Categories Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

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Ingredients

1/2 lb tuna, grilled, cut into 1-inch chunks
1/2 lemon, juice of
1/2 orange, juice of
1/4 teaspoon fresh lemon rind, grated
1/4 teaspoon orange rind, grated
1 tablespoon brown sugar
1 large garlic clove
1/2 teaspoon coarse salt
2 -3 tablespoons extra virgin olive oil
1/2 cup basil leaves
1 red bell pepper, peeled, seeded and diced
1/3 cup kalamata olive, seeded and quartered
1/3 cup feta cheese
1 tomatoes, peeled, seeded and diced
fresh ground pepper

Steps:

Combine the lemon and orange juice and sugar and grated rind and stir to dissolve sugar.
Chop the garlic clove and then, with a fork mash the coarse salt and the garlic into a paste and add paste to citrus mixture.
Whisk in olive oil.
In a serving bowl, combine tuna, basil leaves, red pepper olives , tomato and crumbled feta.
Grind in pepper to taste.
Pour the dressing over the salad and toss.

Nutrition Facts : Calories 224.1, Fat 13.6, SaturatedFat 3.7, Cholesterol 32.6, Sodium 554.1, Carbohydrate 10, Fiber 1.8, Sugar 7, Protein 16.1

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