teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/2
teaspoon black pepper
1/8
teaspoon salt
1
clove garlic, minced
Vegetable cooking spray
6
cups packed, torn salad greens
1
cup halved cherry tomatoes
Place fish in glass dish. To make vinaigrette, combine wine, oil, vinegar, rosemary, pepper and salt in jar with tight-fitting lid. Shake well. Pour 2 tablespoons vinaigrette over fish; sprinkle with garlic and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve unused vinaigrette for salad dressing.
Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with fork, about 7 minutes. Discard marinade.
Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.
Note
Halibut, swordfish or shark can be substituted for tuna.
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