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There is something about Summer and salads. This is a tasty pear salad with grilled yellowfin tuna.
Arugula greens and slaw mix provide a flavorful and crunchy salad base. Toss in toasted sliced almonds and a handful of feta cheese. Dress with olive oil and balsamic vinegar for a quick and fresh salad.
Learn About Grilled Yellowfin Tuna
For many people hearing the term, tuna brings up images of tuna in the can. Yellowfin, named for its bright yellow fins and tail, is completely different.
Often referred to as ahi tuna, yellowfin is a tropical fish. Mild flavored and packed with protein, it is an easy and light addition to any salad.1
You can find yellowfin tuna in the seafood section of your local grocery or through a seafood monger. In addition, many stores may have precut steak fillets frozen and ready for purchase. Thaw frozen filets prior to seasoning and grilling.
Ingredients in Grilled Yellowfin Tuna Salad
Look for a yellowfin tuna fillet that is about 1 inch to 1 1/2 inch thick. This thickness will help ensure that the grilled tuna does not cook too quickly. drizzle the fillet with extra virgin olive oil and season with paprika, seafood seasoning, and a bit of cayenne pepper.
For the salad, you will need a mix of your favorite greens. I used arugula and a slaw mix. Slice one ripe pear, toast sliced almonds, toss in a handful of dried cherries, and some feta cheese.
Dress the salad with balsamic vinegar and extra virgin olive oil.
See my recipe for Raspberry Vinaigrette Dressing here.
Grilled Tuna and Salad Preparation
This salad comes together quickly.
First thaw your tuna steak if frozen. Drizzle with olive oil and sprinkle with seasonings.
Preparation is key.
When served as sushi, tuna steak is often served rare or just lightly seared. So you really can't undercook this fish.
For a medium-done tuna, heat your grill on high. Place tuna to grill on direct heat and cook for 3 minutes. Turn tuna and cook for an additional 3 minutes. Remove immediately. The tuna should be golden brown on the outside and medium pink on the inside.
Want a rarer tuna? Adjust your cooking time to grill one minute on each side. The tuna will be a dark pink on the inside.
If you have a thinner fillet you will need to adjust your cooking time. Don't overcook.
Next, pull together your salad ingredients. I used arugula greens and a slaw mix. A ripe sliced pear adds sweetness, along with dried cherries.
Toasted sliced almonds add a smokey flavor. Heat a frying pan over medium heat. Add almonds and stir for 3-5 minutes until they start to brown. Remove from heat and cool.
Simply mix and toss your greens.
Thinly slice a ripe pear and add to the salad. Add dried cherries, toasted almonds, and feta cheese.
Gently flake tuna and add to salad in large chunks.
Drizzle with olive oil and balsamic vinegar. Serve.
What to Serve with Grilled Yellowfin Tuna and Pear Salad
Serve this salad with a slice of french bread and your favorite white wine or iced tea and you have a light and filling Summer salad.
April 2021 Update: Updated post and recipe card with recipe ingredients, detailed preparation, and updated images.