Grilled Yellowfin Tuna with Romaine and Tropical Fruit

Tropical flavors complement well-seasoned Yellowfin Tuna in this dish.
Photo by Jackie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups packaged chopped romaine lettuce $

  • 2

    cups chopped fresh pineapple

  • 1

    cup refrigerated presliced mango, chopped $

  • 1/3

    cup chopped red onion

  • 2

    tablespoons chopped fresh cilantro

  • 2

    tablespoons fresh lime juice

  • 2

    tablespoons fresh orange juice $

  • 1

    tablespoon olive oil, divided $

  • 1/2

    teaspoon salt, divided

  • 3/8

    teaspoon freshly ground black pepper, divided

  • 8

    (3-ounce) Yellowfin tuna steaks

  • Cooking spray

  • 4

    lime wedges (optional)

Directions

1. Combine first 7 ingredients in a large bowl; add 1 teaspoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper, tossing to combine. 2. Heat a large heavy grill pan over medium-high heat. Rub remaining 2 teaspoons olive oil over tuna; sprinkle tuna evenly with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 2 tuna steaks. Serve with lime wedges, if desired.

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