Grilled Pacific Rim Tuna Salad

 

1/2

cup pineapple juice

1/4

cup teriyaki baste and glaze (from 12-oz bottle)

1

tablespoon sesame oil

1/4

teaspoon ground ginger

12

pieces (1 1/2 inches each) fresh pineapple (2 cups)

4

tuna steaks (about 4 oz 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

• 1 Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
• 2 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.
• 3 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.
• 4 Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.