This is a salad I make several times every summer. It is great right off the grill and even better, in my opinion, when allowed to sit at room temperature marrying all together. The grilled tuna absorbs the vinaigrette and each bite is juicy and full of flavor. I usually prepare this several hours ahead; roasting the peppers, sautéing the zucchini and finally grilling the tuna.
It’s perfect for packing up for picnics as no mayo is used. Veggies can vary too; I have made it with green beans instead of zucchini and added slightly grilled cherry tomatoes. The tastes of meaty chunks of fresh grilled tuna make it hard to ever go back to opening up a can of tuna! For me, it’s a meal in itself and I like to include this at BBQ’s for my non-meat eating guests or part of an antipasto platter.
Grilled Tuna Salad with Roasted Peppers and Zucchini
For the salad:
2 large peppers, red, yellow or orange or combination
1 large zucchini, cut in half and cut in thin strips
1 lb wild caught tuna steak
1 cup cherry tomatoes, optional
2 teaspoons capers, rinsed well, optional
For the dressing:
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
2 garlic cloves, minced
1/4 cup chopped fresh oregano or 2 teaspoons dried
Kosher salt and freshly ground pepper
To roast the peppers: Preheat a broiler or grill. Char the peppers on all sides and immediately place in a paper bag of covered bowl. Allow the peppers to steam and cool about 15 minutes. Peel the skin off the peppers and discard the seeds and stem. Cut lengthwise into thin strips, set aside.
To saute or grill the zucchini: In a skillet over medium heat, warm about 2 tablespoons of olive oil and saute the zucchini until tender and golden brown. Or grill the strips in a vegetable grill basket as the slices should be cut small. Set aside
To grill the tuna: Preheat the grill. Lightly brush olive oil on the tuna and sprinkle on salt and freshly ground pepper. Grill turning once until cooked to your liking, about 2-3 minutes per side depending on thickness of tuna. I like to have a bit of pink inside. Remove from the grill, allow to rest until cool.
Combine the roasted peppers and zucchini in a large bowl. Break up the tuna into big chunks and add to the bowl. Add in the optional cherry tomato halves and capers. Pour dressing over the salad and lightly toss. Serve immediately or cover serve room temperature or refrigerate for up to 24 hours. Serves