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Fresh Tuna Salad with Tropical Fruits

Fresh Tuna Salad with Tropical Fruits

Nutrition Facts
  • cal. (kcal) 469
Fresh Tuna Salad with Tropical Fruits
  • Makes: 12 servings
  • Prep: 40 mins
  • Start to Finish: 1 hr 20 mins
  • Carb Grams Per Serving: 39

Ingredients

  • 3 tablespoons frozen pineapple juice concentrate
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon freshly ground pepper
  • 1 pound tuna steak, (about 1 inch thick) (see Note)
  • Pineapple-Mint Vinaigrette, (recipe follows)
  • 2 teaspoons extra-virgin olive oil
  • 4 cups mixed salad greens
  • 1 small head small head radicchio, cored and shredded (about 2 cups)
  • 1 ripe mango, (about 12 ounces), peeled, pitted and sliced
  • 2 kiwis, peeled and cut into 8 pieces each

Directions

  1. Whisk pineapple juice concentrate, water, soy sauce, honey and pepper in a small bowl. Place tuna steak in a shallow pan. Pour the marinade over the tuna; turn to coat. Cover and marinate in the refrigerator for 45 minutes, turning twice.
  2. Meanwhile, make Pineapple-Mint Vinaigrette.
  3. Heat oil in a large skillet over medium heat. Add tuna; cook until browned and just opaque in the center, 4 to 6 minutes per side. Transfer tuna to a cutting board; let stand for 5 minutes.
  4. Meanwhile, combine greens, radicchio, mango and kiwis in a large bowl. Pour on 1/3 cup of the vinaigrette and toss to coat. Divide salad among 4 plates.
  5. Cut tuna into 1/4-inch-thick slices. Top each salad with tuna and drizzle with the remaining vinaigrette. Serve immediately.
  6. Tips: Note: If you prefer your tuna medium-rare, as it is often served in restaurants, use sushi-grade (or sashimi) tuna, if you can find it, and cook it for about 3 minutes per side.
  7. MAKE AHEAD TIP: The greens and fruit can be tossed together (without the dressing) and stored under a barely moistened paper towel in the refrigerator for up to 3 hours.

Pineapple-Mint Vinaigrette

Ingredients

  • 3 tablespoons frozen pineapple juice concentrate
  • 1 1/2 tablespoons water
  • 2 tablespoons cider vinegar
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Directions

  1. Whisk pineapple juice concentrate, water, vinegar, mint, salt and pepper in a small bowl; slowly whisk in oil.

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 469 cal., 23 g total fat (4 g sat. fat), 43 mg chol., 479 mg sodium, 39 g carb. (4 g fiber), 29 g pro.

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