Tuna Pineapple Toss

Tuna Pineapple Toss

If you're anticipating a Memorial Day cookout, save stomach room for the burgers, hot dogs, and barbecued chicken that you'll be eating tomorrow. For dinner tonight, opt for something light to whet your holiday appetite, like a tuna salad.

This version certainly isn't your mom's lunchbox tuna salad. Its fresh approach calls for just-cut pineapple, sunflower sprouts, and oven-broiled yellowfin steaks.

9 oz. - Ahi tuna fillet
1 cup - Fresh pineapple, small dice
2-3 - Scallions, thinly sliced, discard tough green stems
1 - Avocado, finely diced
1/4 cup - Cilantro, finely minced, plus extra smaller whole leaves for garnish
3 Tbls. - Fresh lime juice, plus zest
1 Tbls. - Soy sauce
1 tsp. - Brown sugar
2 tsp. - Fresh grated ginger
1 Tbls. - Crystallized ginger, finely minced
1 package - Sesame rice crackers
Sesame seeds, preferably black and white
Sesame oil
Sea salt
Freshly cracked black pepper

Procedure:

In a bowl, mix together crushed pineapple and diced ripe mango, set aside. Pour water and pineapple syrup in a sauce pan and allow it to boil. In a bowl with cold water soak gelatin sheets until soft and drop it in the water and pineapple syrup mixture and turn off the heat. Mix well. Divide pineapple and mango mixture into three parts and place it in a mold or ramekin. Pour in syrup mixture and chill until gelatin sets.

Combine lime juice, honey, olive oil and mint leaves in a bowl and season with salt and pepper.

To assemble: In a salad plate, place a slice of pineapple and top with molded pineapple and mango. Toss tuna and lettuce with vinaigrette and place on top of the molded pineapple and mango. Garnish with cherry tomato and ripe mango balls on the side