Grilled Ahi Tuna Pineapple Spinach Salad A1 Food

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GRILLED TUNA SALAD



Grilled Tuna Salad image

I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1/2 pound tuna steaks
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
1/2 cup grape tomatoes
1/3 cup frozen shelled edamame, thawed
1/4 cup frozen corn, thawed
CITRUS VINAIGRETTE:
1 tablespoon olive oil
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons lime juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges

GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA



Grilled Yellow Fin Tuna with Grilled Pineapple Salsa image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 pineapple, peeled and cut crosswise into 1/2-inch slices
6 tablespoons olive oil
1/4 cup finely chopped red onion
1/4 cup minced red bell pepper
1/4 cup rice wine vinegar
2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro leaves
1 1/2 teaspoons minced garlic
1/2 teaspoon salt, plus 1 teaspoon
4 (6-ounce) tuna steaks
1 tablespoon Essence, recipe follows
Fresh cilantro sprigs, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
  • Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

SPINACH SALAD WITH AHI TUNA



Spinach Salad with Ahi Tuna image

Yummy light lunch

Provided by barbara lentz

Categories     Tuna Salads

Time 15m

Number Of Ingredients 18

SESAME GINGER SAUCE
2 tsp honey
2 tsp sesame oil
2 tsp lime juice
1 tsp rice vinegar
1 tsp ginger juice
2 tsp black sesame seeds
salt and pepper
MUSTARD VINAIGRETTE
2 tsp each olive oil, lime juice, and whole grain mustard
1 tsp each ginger juice, soy sauce and honey
AHI
2 4 oz ahi tuna steaks
1 tsp sesame oil
salt and pepper
SALAD
2 c baby spinach
2 Tbsp white part of scallions

Steps:

  • 1. In one bowl whisk the ingredients together for the sesame -ginger sauce. In another bowl whisk the ingredients for the mustard vinaigrette together. Set aside.
  • 2. Rub the tuna with sesame oil. Season with salt and pepper. Sear on all sides until reached desired doneness. Slice across the grain.
  • 3. Toss the spinach with the mustard vinaigrette. Plate one cup spinach on each plate. Top with Tuna. Drizzle the sesame ginger sauce over each steaks and top with scallions.

DEE'S GRILLED TUNA WITH GREENS



Dee's Grilled Tuna with Greens image

Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad's flavors. -Delawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

1 pound tuna steaks
2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups fresh baby spinach
1 cup grape tomatoes
3/4 cup frozen shelled edamame, thawed
1/2 cup frozen corn, thawed
CITRUS VINAIGRETTE:
2 tablespoons olive oil
1 tablespoon minced fresh basil
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 306mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1



Grilled Ahi Tuna & Pineapple Spinach Salad #A1 image

A.1. Original Sauce Recipe Contest Entry. Light and refreshing organic baby spinach leaves tossed with shallot vinaigrette topped with juicy seared Ahi tuna & pineapple, sliced red onion, crumbled goat cheese and walnuts.

Provided by Kim Marie C.

Categories     Sauces

Time 33m

Yield 4 Kebobs, 4 serving(s)

Number Of Ingredients 15

8 cups packed fresh organic baby spinach leaves
1 1/2 lbs fresh wild fresh ahi tuna, 16-1 1/2 inch cubes
16 fresh whole pineapple chunks (1 inch)
1 medium red onion, 2 1/4 inches slice
3 ounces fresh creamy goat cheese
3/4 cup unsalted walnut halves, crumbled
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon grade a pure honey
2 tablespoons fresh minced shallots
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon sriracha sauce
2 tablespoons of fresh squeezed lemon juice
1/3 cup A.1. Original Sauce

Steps:

  • Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
  • Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
  • Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
  • Slice red onion pieces in half and separate. Put to side.
  • Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
  • Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
  • Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
  • Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.

GRILLED TUNA ON SPINACH SALAD



Grilled Tuna on Spinach Salad image

The spice rub for this tuna gives it a great flavor that is made better by the salad! From Good Housekeeping 2000. This will also work well for salmon steaks! The recipe calls for radishes, but I skip them and its still good.

Provided by Kim127

Categories     Tuna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon freshly grated lime peel
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 tuna steaks, about 1 inch thick
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (6 ounce) bag baby spinach leaves
1/2 English seedless cucumber, unpeeled,cut lengthwise in half and then thinly sliced crosswise
1 bunch radish, each cut in half and then thinly sliced

Steps:

  • For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended.
  • Rub spice mixture on both sides of tuna steaks.
  • Heat grill to medium heat.
  • Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once.
  • Remove from grill.
  • For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended.
  • Add spinach, cucumber and radishes.
  • Toss to coat.
  • Cut fish into 1/2 inch slices.
  • Arrange spinach salad on four dishes and top with fish.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE



Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 1 serving

Number Of Ingredients 12

1 ahi tuna steak, 6 ounces
2 teaspoons five-spice powder, available on spice aisle
1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
Cooking spray or vegetable oil, for brushing the grill pan
5 ounces, half a sack, mixed prewashed baby salad greens
2 radishes, sliced
1/4 European cucumber, thinly sliced
1/2 teaspoon wasabi paste
1 tablespoon rice vinegar or rice vinegar
1 tablespoon soy sauce
3 tablespoons -virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
  • Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

GRILLED AHI TUNA NICOISE SALAD



Grilled Ahi Tuna Nicoise Salad image

Provided by Food Network

Time 2h55m

Yield 2 servings

Number Of Ingredients 40

4 ounces haricots verts
6 tablespoons extra virgin olive oil
Kosher salt
Freshly ground black pepper
Fresh thyme leaves, minced
1 medium onion, peeled, trimmed, and sliced
1 red bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips
1 yellow bell pepper, roasted, peeled, cored, seeded, trimmed, and cut into 1/4-inch strips
3/4 cup Nicoise Salad Dressing, recipe follows
6 ounces fingerling potatoes, boiled and peeled
1 cup red and yellow pear and Sweet 100 cherry tomatoes, cut in halves
2 slices bread, preferably sourdough
1/2 garlic clove, peeled
2 tablespoons Herbed Goat Cheese, recipe follows
2 teaspoons Black and Green Olive Tapenade, recipe follows
2 (6-ounce) center-cut Ahi tuna fillets, seasoned with freshly cracked coriander seeds, cracked black pepper, and kosher salt, to taste
4 cups mixed baby lettuces, washed and dried
6 tablespoons pitted Nigoise olives
3 quail eggs, boiled, peeled, and halved
6 anchovy fillets
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons minced garlic
2 tablespoons minced shallots
1 1/2 cups extra virgin olive oil
Kosher salt
Freshly ground white pepper
Sugar
1 cup Nigoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained, recipe follows
1 tablespoon capers
1 clove garlic
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin olive oil

Steps:

  • Trim the haricots verts, then blanch in boiling water and refresh in cold water. Drain and season with 1 tablespoon olive oil, salt, pepper and thyme, to taste. Reserve in a bowl.
  • Cut the onion into 1/4-inch round slices. In a small saute pan, heat 2 tablespoons olive oil. Saute the onions until caramelized, about 10 minutes, stirring constantly. Season with salt and pepper, to taste. Reserve in a bowl.
  • In a small bowl, toss together the roasted peppers and 1/8 cup Nigoise Salad Dressing. Reserve.
  • Cut the potatoes into 1/4-inch round slices. Place in a small bowl, add 1/4 cup Nigoise Salad Dressing, and toss until well blended. Reserve.
  • In a small bowl, toss together the tomatoes and 1/8 cup Nigoise Salad Dressing. Reserve.
  • To make crostini: Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese and top with 1 teaspoon Black and Green Olive Tapenade.
  • In a small saucepan, over high heat, add the remaining 2 to 2 1/2 tablespoons olive oil and sear tuna fillets until all sides are brown, about 1 to 2 minutes, keeping the centers rare. Remove from heat and slice each tuna fillet into 5 round slices.
  • In a medium mixing bowl, toss together the mixed baby lettuces with 1/4 cup Nigoise Salad Dressing.
  • To serve, divide the haricots verts, onion, bell peppers, potatoes, tomatoes, and olives into 6 portions. For each plate, arrange 3 portions of each ingredient by placing them in a clockwise fashion, starting with the haricots verts at 1, 5, and 9 o'clock positions near the rim of the plate. Continue to place the onion, bell peppers, potatoes, tomatoes, and olives between the haricots verts. Place quail egg halves over the peppers and an anchovy over the potatoes. Mound half of the lettuce in the center of each plate. Arrange the tuna slices on the side of the salad and top the lettuce with the crostini.
  • In a medium bowl, whisk together lemon juice, vinegar, mustard, garlic, and shallots. Slowly whisk in the olive oil to emulsify. Season to taste with salt, pepper, and sugar. Refrigerate in a covered container. When ready to use, whisk again.
  • Yield: 2 1/2 cups
  • Recipe courtesy Wolfgang Puck, Pizza, Pasta & More!, Random House, 2000 .
  • In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows.
  • Yield: 1 heaping cup
  • Herbed Goat Cheese: 2 teaspoons chopped fresh flat-leaf parsley leaves 2 teaspoons chopped fresh chives 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon freshly ground black pepper 1 (7 or 8-ounce) log goat cheese
  • Combine the parsley, chives, thyme, and pepper and place on a flat surface. Roll the log of cheese in the mixture, coating all sides and retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.
  • Yield: 1 log
  • Oven-dried Tomatoes: 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
  • Preheat the oven to 250 degrees F.
  • In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
  • Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
  • Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
  • Yield: 1 1/4 cups

GRILLED TUNA WITH PINEAPPLE SALSA



Grilled Tuna with Pineapple Salsa image

When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

Nutrition Facts : Calories 252 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

TUNA SPINACH SALAD



Tuna Spinach Salad image

Make and share this Tuna Spinach Salad recipe from Food.com.

Provided by Sunniland

Categories     Tuna

Time 5m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 9

4 cups Baby Spinach, washed and dried
2 (6 ounce) cans tuna in water, drained
1/4 cup green zucchini, diced
1/4 cup red cabbage, thinly sliced
1/4 cup green cabbage, thinly sliced
1 tablespoon carrot, grated
2 tablespoons green olives, chopped
1 tablespoon light mayonnaise
1/4 cup lemon vinaigrette dressing (to taste)

Steps:

  • Combine all ingredients except for spinach and dressing. Place one cup spinach in each bowl, top with tuna mixture and sprinkle on 2 tablespoons (or to taste) dressing on each salad. For a great luncheon salad, serve with whole wheat crackers.

Nutrition Facts : Calories 214.5, Fat 12.5, SaturatedFat 2.4, Cholesterol 38.8, Sodium 459.5, Carbohydrate 3, Fiber 1.1, Sugar 1.3, Protein 22.2

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