Ingredients

• 1-1/4  pounds fresh skinless tuna fillets, about 3/4 inch thick
• 3  tablespoons balsamic vinegar
• 1  tablespoon olive oil
• 1/4  teaspoon garlic pepper
• 1  medium red onion, sliced 1/4 inch thick
• 2  cups grape tomatoes or cherry tomatoes, halved
• 6  cups torn fresh spinach or torn mixed greens
• 2  tablespoons water

Directions

1. Rinse fish; pat dry. Cut fish into 4 portions. Lightly sprinkle with salt and pepper; place in shallow dish. In small mixing bowl stir together the vinegar, oil, garlic pepper, and 1/4 teaspoon salt. Pour 2 tablespoons of the vinegar mixture over fish. Cover and marinate at room temperature for 5 minutes. Drain fish, reserving marinade. Grill fish and onion slices on lightly greased rack of an uncovered grill directly over medium heat for 6 to 9 minutes or until fish flakes easily when tested with a fork, turning and brushing with reserved marinade after 4 minutes.

2. While the fish is cooking, in a large heavy skillet* toss together the tomatoes, spinach, and water. Place skillet on grill rack directly over medium heat. Cook 3 to 4 minutes or until spinach begins to wilt, stirring occasionally. Transfer spinach mixture to serving platter; place fish and onion slices atop. Drizzle with remaining vinegar mixture. Makes 4 servings.

*Note: The heat from the grill will blacken the outside of the skillet, so use a cast-iron or old skillet.

Serving suggestion: Toss hot couscous with some toasted pine nuts and fresh herbs for a delicious accompaniment.