Fruity Tuna Salad
One beautifully ripe pineapple, some gorgeous looking but pretty tasteless strawberries and fresh ahi made a colorful salad. I had planned to serve the mixture over arugula but found what I had on hand was not nice. I imagine it would work with canned tuna and canned pineapple, instead of fresh.
Fruity Tuna Salad
One beautifully ripe pineapple, some gorgeous looking but pretty tasteless strawberries and fresh ahi made a colorful salad. I had planned to serve the mixture over arugula but found what I had on hand was not nice. I imagine it would work with canned tuna and canned pineapple, instead of fresh.
Cooking Instructions
- 1
Juice the lemon
- 2
Place ahi in a small microwaveable dish. Pour half of the lemon juice over the ahi. Salt and pepper the fish. Turn over and salt and pepper again. Cover tightly with plastic wrap. Microwave on high for 3 minutes. Check for doneness. Microwave again in 30 second intervals until fish is cooked through. Remove and poke a hole in the wrap to vent steam. Set aside.
- 3
Wash and chop celery into bite size pieces. Place in salad bowl.
- 4
Wash and slice strawberries. Add to celery.
- 5
Peel, trim and slice half a pineapple, then chop it into manageable pieces. Add to salad bowl.
- 6
Cut ahi into bite size pieces and add to salad bowl.
- 7
In a small bowl, mix the remainder of the lemon juice, plus the ginger juice and olive oil. Mix thoroughly and pour over salad.
- 8
Toss mixture and serve.
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