Ingredients

• 3 tablespoons frozen pineapple juice concentrate
• 1/4 cup water
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons honey
• 1/4 teaspoon freshly ground pepper
• 1 pound tuna steak, (about 1 inch thick) (see Note)
• Pineapple-Mint Vinaigrette, (recipe follows)
• 2 teaspoons extra-virgin olive oil
• 4 cups mixed salad greens
• 1 small head radicchio, cored and shredded (about 2 cups)
• 1 ripe mango, (about 12 ounces), peeled, pitted and sliced
• 2 kiwis, peeled and cut into 8 pieces each

Description

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