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Fast food worker flips hamburgers

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3 Tbsp frozen pineapple juice concentrate

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

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