¼ cup water
2 Tbsp reduced-sodium soy sauce
2 tsp honey
¼ tsp freshly ground pepper
1 lb tuna steak (about 1 inch thick) (see Note)
Pineapple-Mint Vinaigrette (recipe follows)
2 tsp extra virgin olive oil
4 cup mixed salad green
1 small head radicchio, cored and shredded (about 2 cups)
1 ripe mango (about 12 ounces), peeled, pitted and sliced
2 kiwi, peeled and cut into 8 pieces each
1. Whisk pineapple juice concentrate, water, soy sauce, honey and pepper in a small bowl. Place tuna steak in a shallow pan. Pour the marinade over the tuna; turn to coat. Cover and marinate in the refrigerator for 45 minutes, turning twice.
2. Meanwhile, make Pineapple-Mint Vinaigrette.
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article courtesy of KitchenDaily.com