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Fresh Tuna Salad with Tropical Fruits

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour 20 Minutes
  4 servings, about 2 1/2 cups each
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.

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.
RECIPE 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 (see recipe link above)
2 teaspoons  extra-virgin olive oil
4 cups  mixed salad greens
1 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

Tip: 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.
Other necessary recipes:
Pineapple-Mint Vinaigrette
Fresh Tuna Salad with Tropical Fruits Recipe at Cooking.com
DIRECTIONS
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.


Meanwhile, make Pineapple-Mint Vinaigrette.


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.


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.


Cut tuna into 1/4-inch-thick slices. Top each salad with tuna and drizzle with the remaining vinaigrette. Serve immediately.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 2 1/2 cups each
Calories: 469
Fat. Total: 23g
Protein: 29g
Carbohydrates, Total: 39g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 43mg
Sodium: 479mg
% Cal. from Fat: 44%
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