Summer and tuna season are both coming all around the country, so here is a good salad that we serve here at the hotel.
Grilled Tuna Salad with Miso-Mustard Vinaigrette
12 Ozs. Baby Mixed Greens
2 Ea. Mango, Peeled, Grilled
3 Ozs. Grilled Pineapple
2 ozs. Pickled Ginger
3 Ozs. Seaweed Salad(Wakame)
8 Ozs. Grilled Tuna(Albacore, Yellowfin, whatever type)
Miso-Mustard Dressing -Use your favorite store bought Asian-style dressing for this.
4 ea. Fried Wonton Sheet
Pinch Sesame Seeds
1. Grill Mango & Pineapple. Place in bowls, cover and refrigerate.
2. Season & grill Tuna, and coat with some dressing when cooked. I use Albacore for this and prefer the fish to be cooked all the way, marinated with dressing, ready to flake on the salad.
3. Take 4 bowls and fill with Baby Mixed Greens that have been tossed with a light amount of your Asian Dressing, then in sections, place the Mango, Pineapple, Ginger, Wakame, Tuna and then garnish with Wonton skin & sprinkle with Sesame Seeds.
4. Serve and also provide some more dressing on the side for those may want more.