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Grilled Tuna Steak Salad

Yields4 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

Grilling up tuna never sounded and tasted so good as with our tuna steak salad recipe. Put together this dish for the whole family to enjoy on a lovely summer evening outside by the fire.

Grilled Tuna Steak Salad

 1 tbsp Colavita Aged Red Wine Vinegar
 1/2 tsp dijon mustard
 1/4 cup and 1 tbsp Colavita Extra Virgin Olive Oil
 kosher salt
 freshly ground black pepper
 1 tsp Colavita All Natural Canola Oil, plus more for grill
 2- 3/4 lb Yellowfin tuna steaks, about 1 1/2" thick
 1/2 lb green beans, trimmed
 1/2 lb fingerling potatoes
 1 jar Colavita Artichoke Hearts, drained
 5 oz baby arugula
 1 cup Colavita Country-Style Olives, halved
 1/4 small red onion, thinly sliced

Brush a clean grill with the canola oil and preheat a grill to high heat.


In a small bowl, whisk together the red wine vinegar, Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly drizzle in the olive oil and continue whisking until emulsified. Set aside.


Season tuna steaks with salt and pepper on both sides. Grill for about 3-4 minutes on each side, until browned on the outside and medium-rare in the center. Slice across the grain into 6 thick slices each.


Reduce the grill heat to medium heat. Place the potatoes on a large enough piece of foil to be able to seal into a pouch. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Seal the foil pouch and place on one half of the grill. Heat for about 20-25 minutes until the potatoes are cooked through. When done, allow the potatoes to cool a little and cut in half on an angle.


In a large bowl, toss the green beans with 2 teaspoons of canola oil and season with salt and pepper. Place on a piece of foil large enough to double and poke a few holes in the bottom. Place the foil on the other half of the grill and the green beans onto the foil. Grill for about 5-6 minutes until they are slightly charred and soft.


In a large bowl, gently toss the artichoke hearts, arugula, olives and red onion with vinaigrette to lightly coat. Sprinkle with a pinch of salt and pepper.


Divide the salad among four dinner plates. Arrange the green beans, potatoes, and tuna around and on top of the salad to serve.

Nutrition Facts

Servings 4