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.
- 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)
- 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.
Companion recipe: Pineapple-Mint Vinaigrette
Whisk the pineapple juice concentrate, water, soy sauce, honey and pepper in a small bowl. Place the 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.
Heat the oil in a large skillet over medium heat. Add the tuna; cook until browned and just opaque in the center, 4-6 minutes per side. Transfer the tuna to a cutting board; let stand for 5 minutes.
Meanwhile, combine the greens, radicchio, mango and kiwis in a large bowl. Pour on 1/3 cup of the vinaigrette and toss to coat. Divide the salad among 4 plates.
Cut the tuna into 1/4-inch-thick slices. Top each salad with tuna and drizzle with the remaining vinaigrette. Serve immediately.
Tip: 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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
469 calories; 23g total fat; 4g total saturated fat; 43mg cholesterol; 479mg sodium; 39g carbohydrates; 4g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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