Grilled Yellowfin Tuna and Pear Salad Recipe
Protein packed yellowfin or ahi tuna in a salad of greens and arugula, with pear, sliced almonds. dried cherries, and feta cheese.
Servings: 4 people
Calories: 327kcal
Equipment
- Grill
Ingredients
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
Tuna
- 8 oz yellowfin tuna
- 1 tbsp extra virgin olive oil
- 1/4 tsp seafood seasoning
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
Salad
- 3 cups arugula
- 1 cup slaw mix
- 1 pear sliced
- 1/4 cup almonds toasted
- 2 tbsp cherries, dried
- 1/4 cup feta cheese crumbled
Instructions
Dressing
- Whisk olive oil and balamic vinegar. Set aside.
Tuna
- Spread olive oil on one side of tuna filet and sprinkle with seafood seasoning, paprika, and cayenne pepper.
- Heat grill on high. Place tuna on grill on direct heat and cook for 2 minutes. Time dends on filet thickness and how rare you want the tuna.
- Turn and grill for 2 additional minutes. Tuna is done when the surface is golden, but the inside is a medium pink or when a temperature probe registers 115-120°F. This amount of cook time should result in a mediumrare-done steak. Do not overcook.
- Set aside.
Salad Preparation
- Heat sliced almonds in a non-stick pan. Occasionally shake pan to mix. Lightly brown.
- Place greens, slaw mix, peeled and sliced pear, cherries, and toasted almonds in bowl.
- Drizzle with extra virgin olive oil and balsamic vinegar. Toss with dressing.
- Flake tuna into large chunks and add to greens.
- Sprinkle with feta cheese and serve.
Notes
Timesaver Tip: For a cost-effective option pick up a salad kit, and add tuna, and feta cheese for a quick and easy meal.
Nutrition
Calories: 327kcal | Carbohydrates: 18g | Protein: 18g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 144mg | Potassium: 472mg | Fiber: 4g | Sugar: 11g | Vitamin A: 815IU | Vitamin C: 11mg | Calcium: 118mg | Iron: 2mg