Grilled Tuna and Veggie Salad

By kspurlock

This is a wonderful and filling meal, and the tuna and veggies cook in a flash.

Ingredients

• French Salad Dressing:
• 2 tuna steaks, 4-6 oz. each
• 4 tsp. olive oil, divided
• 2 tsp. NORTHWOODS SEASONING
• 10 small red potatoes, scrubbed and quartered
• 8 oz. fresh green beans, ends trimmed and halved crosswise
• 1/4 tsp. GROUND BLACK PEPPER
• 1/4 tsp. GRANULATED GARLIC POWDER
• 1/8 tsp. salt
• 2 small heads butter lettuce or a mix of butter and Romaine lettuce, torn into bite-sized pieces
• 2-3 small ripe tomatoes, cut into eighths
• 1 Cup salad oil
• 1/2 Cup cider vinegar
• 1/3 Cup ketchup
• 1 small onion, minced
• 1 tsp. salt
• 1 tsp. Worcestershire sauce

Preparation

Step 1

Brush the tuna steaks with olive oil, about 1 tsp. per steak. Sprinkle with NORTHWOODS SEASONING and refrigerate for at least 1 hour.

Heat your grill to medium-high heat. Place the potatoes and green beans in a grill pan, basket or a foil pan lightly coated with non-stick cooking spray. Brush lightly with the remaining olive oil. Sprinkle with PEPPER, GARLIC and salt. Grill the vegetables until tender, about 10-12 minutes. The tuna can grill at the same time. It should take about 3-4 minutes per side.

While the tuna and veggies cook, divide the lettuce between two plates and prepare the dressing by combining all of the ingredients together and mixing well. When the tuna and veggies are done, divide between the plates, slicing the tuna if desired. Top with tomatoes and serve with the dressing on the side.