Grilled Tuna, Orange & Jicama Salad with Red Onion Dressing

3.8 (4)
Grilled Tuna, Orange & Jicama Salad with Red Onion Dressing

This dinner salad is anything but ordinary! Crunchy jicama, sweet oranges, grilled tuna and a Mexican-inspired dressing combine to really fire up your taste buds.

Yield: 6 servings
Active Time: 45
Total Time: 45


Red Onion Dressing

  • 3 tablespoons extra-virgin olive oil
  • 4 cups sliced red onions (2 large onions)
  • 2 teaspoons sugar
  • 1 tablespoon minced garlic
  • 1/4 cup red-wine vinegar
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt, divided
  • Freshly ground pepper to taste


  • 1 small jícama, peeled and cut into matchsticks (see Note)
  • 2 seedless oranges
  • 1 large red bell pepper, sliced into thin strips
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 pound tuna steak, about 1 inch thick
  • 12 cups torn red leaf lettuce


  1. To prepare dressing: Heat 1 tablespoon oil In a large nonstick skillet over medium-high heat. Add onions and sugar; cook, stirring constantly, until well browned, 10 to 15 minutes. Add garlic and cook for 1 minute more. Let cool to room temperature.
  2. Transfer 1/4 cup of the browned onions to a blender or food processor. Add the remaining 2 tablespoons oil, vinegar, lime juice and cumin; puree until smooth. Add cilantro and pulse to blend. Season with salt and pepper; set aside.
  3. To prepare salad: Preheat grill to medium-high.
  4. Combine jícama with the reserved onions in a large bowl.
  5. With a sharp knife, remove the skin and white pith from oranges and discard. Working over the large bowl to catch juices, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl with the jícama. Squeeze the juice from the membranes into the bowl. Add bell pepper and toss gently to combine. Season with 1/8 teaspoon each salt and pepper.
  6. Season both sides of tuna with the remaining 1/8 teaspoon each salt and pepper. Grill over medium-high heat until just cooked through, 4 to 5 minutes per side. Let rest for 5 minutes before cutting into thin slices. Add the tuna to the jícama mixture.
  7. Toss lettuce with the reserved dressing in a large shallow bowl. Spoon the tuna mixture into the center of the greens and serve.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing and onions (Steps 1-2) for up to 8 hours.
  • Note: Jicama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.


Nutrition Per Serving

calories 250
fat 8 g (1 g sat, 6 g mono)
cholesterol 34 mg
carbohydrates 23 g
protein 21 g
fiber 7 g
sodium 245 mg
potassium 800 mg

Nutrition Bonus Vitamin C (135% daily value), Vitamin A (105% dv), Potassium (23% dv), Folate (18% dv), Magnesium (17% dv).

Carbohydrate Serving 1

Exchanges 1 fruit, 1 vegetable, 2 1/2 lean meat, 1 fat

From EatingWell July/August 1996