GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1
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
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.
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Tiffany Miller
[email protected]This salad was not worth the effort. The flavors did not go well together and the dressing was too sweet.
Rasha Emad Eldin
[email protected]This salad was a bit bland. I would recommend adding some more spices or herbs to give it more flavor.
Asanda Mkhwanazi
[email protected]The dressing was a bit too heavy for my taste. I would recommend using a lighter dressing or adding some water to thin it out.
nisha sharraf
[email protected]This salad was a bit too sweet for my taste. I would recommend using less pineapple or adding some other ingredients to balance out the sweetness.
Lord Akish
[email protected]I followed the recipe exactly and the salad turned out great. The flavors were perfectly balanced and the salad was very refreshing. I would definitely recommend this recipe.
Sailendra Ghimire
[email protected]Yummy!
Salaseini Maramaniluvuka
[email protected]This salad was delicious! The grilled tuna was cooked perfectly and the pineapple and spinach were a great addition. The dressing was also very tasty. I will definitely be making this again.
MD BIPUL Hasan
[email protected]I'm not a big fan of tuna, but this salad was surprisingly good. The pineapple and dressing really helped to offset the fishy flavor. I would definitely make this again.
mian irfan019
[email protected]This salad was easy to make and turned out great! The pineapple and spinach were a nice touch. I will definitely be making this again.
William Adams
[email protected]I made this salad for a summer party and it was a hit! Everyone loved the combination of flavors and textures. The grilled tuna was cooked perfectly and the pineapple added a nice sweetness. The spinach and dressing rounded out the dish nicely. I wil
Abdulazeez Habeebulahi
[email protected]This grilled ahi tuna pineapple spinach salad was an absolute delight! The flavors were perfectly balanced, with the sweet pineapple and tangy dressing complementing the savory tuna and spinach. The salad was light and refreshing, yet satisfying at t