Fresh Tuna Salad with Tropical Fruits

Spring 2003

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Colorful tropical fruit contrasts with slightly bitter salad greens and fresh tuna steak to make a refreshing main-dish salad. Good-quality tuna is key to the success of this recipe. The secret to buying fresh fish is to ask to smell it: the tuna should smell briny, clean and fresh, like the ocean on a spring morning, not like the tidal flats on a hot summer afternoon. Do not use fresh pineapple juice, which has an enzyme that "cooks" the fish as it marinates.

Fresh Tuna Salad with Tropical Fruits

Makes: 4 servings, about 2 1/2 cups each

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Total Time:


  • 3 tablespoons frozen pineapple juice concentrate
  • 1/4 cup water
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons honey
  • 1/4 teaspoon freshly ground pepper
  • 1 pound tuna steak, (about 1 inch thick) (see Note)
  • Pineapple-Mint Vinaigrette, (recipe follows)
  • 2 teaspoons extra-virgin olive oil
  • 4 cups mixed salad greens
  • 1 small head radicchio, cored and shredded (about 2 cups)
  • 1 ripe mango, (about 12 ounces), peeled, pitted and sliced
  • 2 kiwis, peeled and cut into 8 pieces each

This recipe calls for:


  1. Whisk pineapple juice concentrate, water, soy sauce, honey and pepper in a small bowl. Place tuna steak in a shallow pan. Pour the marinade over the tuna; turn to coat. Cover and marinate in the refrigerator for 45 minutes, turning twice.
  2. Meanwhile, make Pineapple-Mint Vinaigrette.
  3. Heat oil in a large skillet over medium heat. Add tuna; cook until browned and just opaque in the center, 4 to 6 minutes per side. Transfer tuna to a cutting board; let stand for 5 minutes.
  4. Meanwhile, combine greens, radicchio, mango and kiwis in a large bowl. Pour on 1/3 cup of the vinaigrette and toss to coat. Divide salad among 4 plates.
  5. Cut tuna into 1/4-inch-thick slices. Top each salad with tuna and drizzle with the remaining vinaigrette. Serve immediately.

Tips & Notes

  • Make Ahead Tip: The greens and fruit can be tossed together (without the dressing) and stored under a barely moistened paper towel in the refrigerator for up to 3 hours.
  • Note: If you prefer your tuna medium-rare, as it is often served in restaurants, use sushi-grade (or sashimi) tuna, if you can find it, and cook it for about 3 minutes per side.


Per serving: 469 calories; 23 g fat (4 g sat, 14 g mono); 43 mg cholesterol; 39 g carbohydrates; 29 g protein; 4 g fiber; 479 mg sodium; 927 mg potassium.

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (90% dv), Selenium (60% dv), Folate & Potassium (26% dv), Magnesium (23% dv), Iron (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 fruit, 1 vegetable, 4 very lean protein, 3 1/2 fat

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