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Grilled Tuna, Orange, & Jicama Salad With Red Onion Dressing

Grilled Tuna, Orange, & Jicama Salad With Red Onion Dressing
This Recipe Is:

WebMD Recipe from

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.

Prep: 45 minutes | Total Time: 45 minutes
  • 3 tablespoons
    extra-virgin olive oil
  • 4 cups
    sliced red onions, (2 large onions)
  • 2 teaspoons
  • 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
  • small jícama, peeled and cut into matchsticks (see Note)
  • seedless oranges
  • 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 jicama 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 jicama 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.

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.

Nutritional Information

Makes: 6 servings
  • Calories251
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol29 mg
  • Carbohydrates23 g
    • Dietary fiber7 g
  • Protein21 g
  • Sodium251 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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