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Grilled Pacific Rim Tuna Salad

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

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

Teriyaki Pineapple Dressing

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

Salad

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 65mg; 65%;
Sodium: 550mg; 550%;
Total Carbohydrate: 29g; 29%
(Dietary Fiber 3g 3% Sugars 19g 19% ),
Protein: 25g; 25%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 80%;
Calcium: 10%;
Iron: 15%;

Exchanges:

0 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 4/20/2011 9:25:24 AM REPORT ABUSE Cook4thefamily said:

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I live "up north" after living in southern FL for years. I miss the variety of fresh seafood and salads you could get everywhere so easily. You are limited in this region. So when I saw this, it instantly brought back memories of sitting outside the intercoastal area at a restaurant with such foods. I put this together, and wala, there it was again...great memories of a sea breeze, fresh foods, carribean music, etc. My tweek to this was to add mango! You can lightly grill mango if you pay attention to it so it does not overheat so much that it melts. With the grape tomatoes, I added red grapes. The dressing recipe provided is spot on. One time, I used a simple poppyseed dressing b/c I was short on time, and that truly popped...it was great. I also tried toasted walnuts and I liked that taste best. This is a refreshing tropical must have for our recipe boxes! Thanks BC!

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