Hawaiian Ahi Salad
YIELD: per serving
6 ozs. salad greens
2 ozs. prepared balsamic/basil vinaigrette
1 each grilled ahi tuna steak, 4 ozs.
1 each grilled pineapple slice
5 each Mandarin orange segments
3/4 oz. banana chips
pinch shredded coconut
2 wedges Hawaiian aloha bread (or other fresh bread)
- Toss the salad greens with the vinaigrette. Place grilled ahi tuna steak in center of greens and top with grilled pineapple slice.
- Place Mandarin orange segments around on top of greens and sprinkle banana chips and shredded coconut evenly over greens. Serve with fresh bread.
Recipe and photo from Chef Denis Ellis, Executive Chef, Notre Dame University, Notre Dame, IN.