Cooking with Marlene Koch

Hot and Cold Tuna Salad With Fennel Vinaigrette

Makes servings.


Hot and Cold Tuna Salad With Fennel Vinaigrette


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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