Grilled Ahi Tuna Pineapple Spinach Salad A1 Recipes

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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 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

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD



Sesame Seared Tuna and Sushi Bar Spinach Salad image

This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.

Provided by Chef John

Time 20m

Yield 2

Number Of Ingredients 13

½ pound baby spinach leaves
3 tablespoons white sesame seeds
1 tablespoon white sugar
1 tablespoon soy sauce, or to taste
½ teaspoon mirin
¼ cup mayonnaise
2 teaspoons white miso paste
1 tablespoon seasoned rice vinegar
2 (5 ounce) sushi-grade ahi tuna steaks
salt to taste
2 tablespoons black sesame seeds
2 teaspoons vegetable oil
1 tablespoon prepared ponzu sauce

Steps:

  • Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
  • While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
  • Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
  • Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
  • Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
  • Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
  • Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g

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

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.

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