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 (see recipe link above) 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 Tip: If you prefer your tuna medium-rare, as it is often served in restaurants, use sushi-grade (or sashimi) tuna, if you can find it, and cook it for about 3 minutes per side.

Description

Fresh Tuna Salad With Tropical Fruits, Recipe

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