Yield: 1 serving
5 from 1 vote

Grilled Tuna over Arugula with Lemon Vinaigrette

Course: Salad
Cuisine: American


  • 5 oz sashimi tuna (sushi grade)
  • 1 tsp extra virgin olive oil
  • 1 tsp fresh lemon juice
  • 2 cups baby arugula
  • 1 tsp capers
  • kosher salt and fresh pepper


  • Season tuna with kosher salt and fresh cracked pepper.
  • Place arugula and capers on a plate.
  • Combine oil and lemon juice, salt and pepper.
  • Heat your grill to high heat and clean grate well.
  • When grill is hot, spray grate with oil to prevent sticking then place tuna on the grill; cook one minute without moving.
  • Turn over and cook an additional minute; remove from heat and set aside on a plate.
  • Slice tuna on the diagonal and place on top of salad.
  • Top with lemon vinaigrette and eat immediately.


Serving: 5oz tuna and salad, Calories: 297.8kcal, Carbohydrates: 3.8g, Protein: 35.4g, Fat: 15.5g, Sodium: 326.3mg, Fiber: 1.6g, Sugar: 1.8g
Blue Smart Points: 1
Green Smart Points: 1
Purple Smart Points: 1
Points +: 8