Protein packed yellowfin or ahi tuna in a salad of greens and arugula, with pear, sliced almonds. dried cherries, and feta cheese.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Main Course
Cuisine: American
Keyword: Easy, Quick
Servings: 4people
Calories: 327kcal
Author: Janna/Fit As A Fiddle Life
Equipment
Grill
Ingredients
Dressing
3tbspextra virgin olive oil
2tbspbalsamic vinegar
Tuna
8ozyellowfin tuna
1 tbspextra virgin olive oil
1/4tspseafood seasoning
1/4tsppaprika
1/8tspcayenne pepper
Salad
3cupsarugula
1 cupslaw mix
1pear sliced
1/4cupalmonds toasted
2 tbspcherries, dried
1/4cupfeta 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.