Grilled Pacific Rim Tuna Salad

Pineapple and tuna are grill partners and toppers for a fresh dinner salad.

Yield

4 servings

Teriyaki Pineapple Dressing Ingredients

1/2 cup pineapple juice
1/4 cup teriyaki baste and glaze (from 12-ounce bottle)
1 tablespoon sesame oil
1/4 teaspoon ground ginger

Salad Ingredients

12 pieces (1 1/2 inches each) fresh pineapple (2 cups)
4 tuna steaks (about 4 ounce each)
4 cups bite-size pieces mixed salad greens
1 cup grape tomatoes or cherry tomatoes, cut in half
1 small red onion, sliced, separated into rings
1/2 cup sesame oat bran sticks

Directions

Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.

On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.

Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.

Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

Estimated Time

Preparation time: 15 minutes
Grill Time: 10 minutes

Additional Information

Stir-fry sauce can be substituted for the teriyaki baste and glaze. Choose a stir-fry sauce that has a syrup-like, not watery, consistency so it's similar to the teriyaki baste and glaze. If you can't find the sesame oat bran sticks, croutons flavored with onion and garlic can be substituted.

Teriyaki baste and glaze has a thick, syrup-like consistency and shouldn't be confused with teriyaki marinade or sauce, which is more watery. Look for this tasty and versatile product in the Asian foods aisle.

Nutritional Information

Amount per serving: Calories 310 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 2 1/2 g, Trans Fat 0 g), Cholesterol 65 mg; Sodium 550 mg; Total Carbohydrate 29 g (Dietary Fiber 3 g, Sugars 19 g), Protein 25 g; Exchanges: 1/2 Fruit; 1 Other Carbohydrate; 1 Vegetable; 3 1/2 Lean Meat; Carbohydrate Choices: 2

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map