By the Chef Marshall O’Brien Group

Grilled tuna with arugula and strawberries

Summer is grilling time and this delicious, meaty fish is great for the grill. The arugula salad provides a light, flavorful accompaniment for the meal that takes advantage of fresh seasonal produce.

Serves 4


  • 5 ounces arugula, washed and dried
  • 1/3 cup basil, thinly sliced
  • 1 cup strawberries, sliced
  • 1/4 cup shallots, thinly sliced
  • 4 tablespoons fresh lemon juice, divided
  • 4 tablespoons olive oil, divided
  • 1 1/2 pounds Ahi tuna steaks, cut into 6-ounce pieces
  • 1/4 teaspoon kosher salt, divided
  • 1/8 teaspoon black pepper


  • Preheat grill on medium-high heat.  
  • Combine arugula, basil and strawberries in a large bowl.
  • Combine shallots, 2 tablespoons lemon juice, 3 tablespoons olive oil and 1/8 teaspoon salt.
  • Pour dressing over salad and let marinate while fish is cooking.
  • Season tuna with 2 tablespoons olive oil, 1/8 teaspoon salt and black pepper.
  • Grill tuna for 5-6 minutes, leaving untouched.
  • Flip fish; continue to cook until internal temperature reaches 145 degrees or desired doneness, about 5-6 minutes.
  • To serve, portion cooked fish on top of arugula salad.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.