Tropical Tuna Salad Treat yourself to a taste of summer with the naturally fresh flavors in this tropical tuna salad recipe. It’s a medley of seasonal favorites with spring mix greens, diced mangos, pomegranate seeds and roasted almonds. 4 Servings 10 minutesPrep Time 5 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 pound tuna steaks 2 tsp. Bertolli® Olive Oil Extra Light Taste kosher salt ground black pepper 2 5-ounce (about 8 cups) packages of spring mix or mesclun greens 1 large mango, diced 1/2 cup pomegranate seeds 1/2 cup roasted unsalted almonds, coarsely chopped citrus vinaigrette or creamy yogurt dressing Directions Step 1: Rub the tuna steaks with 1 teaspoon Bertolli Extra Light Olive Oil and sprinkle on both sides with salt and pepper. Step 2: Heat a large, heavy-bottomed skillet such as a cast iron pan over medium-high heat. Add the remaining 1 teaspoon Bertolli Extra Light Olive Oil and swirl to coat the pan. Step 3: Add the tuna to the pan and cook to sear the steaks, about 2 minutes per side. Transfer to a cutting board. Step 4: Toss the greens, mango, pomegranate seeds, and almonds in a bowl with about half the citrus vinaigrette or creamy yogurt dressing, then spread on a platter or divide between 4 dishes. Step 5: Slice the tuna steaks no more than 1/2-inch thick, then fan the slices over the salad. Serve with the remaining dressing. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Alfredo Primavera Get Cooking Antipasto Tray Get Cooking Angry Balsamic Chicken Cacciatore Get Cooking Marinade Ratio Get Cooking
