Cooking with Marlene Koch

Hot and Cold Tuna Salad With Fennel Vinaigrette

 
Makes servings.

Ingredients:

Hot and Cold Tuna Salad With Fennel Vinaigrette

Directions:

1. Combine greens, mushrooms, tomatoes, pepper wedges and onions in salad bowl.
2. Grill fish over medium-hot coals until fish is tender and flakes with a fork, about 10 minutes. Remove skin and any bones from fish and discard. Break fish into large chunks.
3. Pour dressing over salad and toss; add fish and toss gently. Serve in bowls or on large plates.

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