Grilled Ahi Tuna & Pineapple Spinach Salad #A1

The scent of grilled pineapple always takes me back to my childhood summers. My grandfather had a small charcoal grill, and his specialty was grilled pineapple brushed with a secret sweet-and-savory sauce. We’d spear the golden chunks with toothpicks, the sweet juice dripping down our chins. This salad, with its perfectly seared ahi tuna, juicy grilled pineapple, and vibrant spinach, is my grown-up ode to those carefree days, combining the best of fresh, healthy ingredients with a nostalgic hint of the past.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 3 minutes
• Total Time: 33 minutes
• Servings: 4
• Yield: 4 skewers & salad
• Dietary Type: Gluten-Free, Dairy-Free (if omitting goat cheese)

Ingredients

• 8 cups packed fresh organic baby spinach leaves
• 1 1/2 lbs fresh wild fresh ahi tuna, cut into 16 1- 1/2 inch cubes
• 16 fresh whole pineapple chunks (1 inch)
• 1 medium red onion, sliced into 2 1/4 inch slices
• 3 ounces fresh creamy goat cheese (optional)
• 3/4 cup unsalted walnut halves, crumbled
• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon grade a pure honey
• 2 tablespoons fresh minced shallots
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 teaspoon sriracha sauce
• 2 tablespoons of fresh squeezed lemon juice
• 1/3 cup A.1. Original Sauce
• Vegetable oil for grilling

Equipment Needed

• Cutting board
• Knife
• Whisk
• Zipper-sealed bag
• Measuring cups and spoons
• Grill
• Metal skewers
• Serving dish

Instructions

1. Make the Tuna Marinade: In a bowl, whisk together 1/4 cup of the olive oil (reserve the remaining for the vinaigrette), the A.1. Original Sauce, and the sriracha sauce. This combination creates a wonderfully balanced marinade for the tuna, adding a touch of tang and heat.

2. Marinate the Tuna: Cut the ahi tuna into 16 equal-sized cubes, approximately 1 to 1 1/2 inches each. Place the tuna cubes in a zipper-sealed bag. Pour 2/3 cup of the marinade over the tuna, ensuring that all pieces are well-coated. Reserve the remaining marinade to brush on the pineapple later. Seal the bag, lay it flat, and refrigerate for 30 minutes, turning the bag over after the first 15 minutes to ensure even marination.

3. Prepare the Vinaigrette: In a separate bowl, whisk together the red wine vinegar, 1/2 cup of the olive oil, honey, lemon juice, minced shallots, kosher salt, and fresh ground pepper until the mixture is emulsified and slightly thickened. Set aside for later use. This vinaigrette will beautifully complement the flavors of the spinach and other salad ingredients.

4. Prepare the Red Onion: Slice the red onion into 2 1/4 inch slices. Cut each slice in half and separate the rings. Set aside. The red onion adds a pleasant sharpness and visual appeal to the salad.

5. Preheat the Grill: Rub the grill surface with vegetable oil using a paper towel. This will help prevent the tuna and pineapple from sticking. Preheat the grill on high heat for 5 minutes, ensuring it is hot and ready for searing.

6. Assemble the Kebabs: Thread the tuna and pineapple onto four metal skewers. Each skewer should have four tuna cubes and four pineapple chunks, alternating between the two. Begin and end each skewer with a piece of tuna for the best presentation. Brush the pineapple with the remaining marinade from earlier. The marinade will caramelize on the grill, adding a delightful sweetness to the pineapple.

7. Grill the Kebabs: Carefully place the kebabs on the preheated grill. Sear them for 3-4 minutes on each side, or until the tuna is cooked to your liking. Ahi tuna is best served medium-rare to medium, so avoid overcooking it. The pineapple should be nicely charred and slightly softened. Remove the kebabs from the grill promptly.

8. Remove from Skewers: As soon as the kebabs are cool enough to handle, remove the tuna and pineapple from the skewers. This will make it easier to distribute them evenly over the salad. Set aside.

9. Assemble the Salad: In a large bowl, toss the organic baby spinach leaves with the vinaigrette. Ensure that the spinach is lightly coated but not oversaturated. Place the dressed spinach on a serving dish.

10. Add the Toppings: Distribute the red onion slices evenly over the spinach. Crumble the goat cheese (if using) on top. Add the seared tuna and pineapple cubes. Finally, sprinkle the crumbled walnuts over the salad.

11. Serve Immediately: Serve the salad immediately to enjoy the fresh flavors and textures at their best.

Expert Tips & Tricks

• Don’t Overcook the Tuna: Ahi tuna is best served medium-rare to medium. Overcooking will make it dry and tough. Aim for an internal temperature of 125-135°F (52-57°C).
• Make Ahead: The vinaigrette can be made up to 2 days in advance and stored in the refrigerator. The tuna can be marinated up to 4 hours in advance. Do not assemble the salad until just before serving to prevent the spinach from wilting.
• Spice It Up: For an extra kick, add a pinch of red pepper flakes to the vinaigrette or marinade.
• Grill Basket for Smaller Pieces: If you’re using smaller pineapple chunks or tuna pieces, consider using a grill basket to prevent them from falling through the grates.
• Charcoal Grill Variation: If using a charcoal grill, position the kebabs over medium-high heat for even cooking.

Serving & Storage Suggestions

This salad is best served immediately after assembling to ensure the spinach remains fresh and the tuna is at its optimal temperature.

• Serving: Arrange the salad attractively on a large platter or individual plates. Garnish with extra walnuts and a drizzle of the vinaigrette.
• Storage: Leftover tuna and pineapple can be stored in an airtight container in the refrigerator for up to 2 days. However, the salad is best consumed fresh, as the spinach will wilt over time. It is not recommended to freeze the salad. If you have leftover dressed spinach, it’s best to discard it. Reheat the tuna gently in a pan or microwave before adding it to fresh spinach.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	873.4 kcal	N/A
Calories from Fat	628 g	72%
Total Fat	69.8 g	107%
Saturated Fat	13.5 g	67%
Cholesterol	81.4 mg	27%
Sodium	518.6 mg	21%
Total Carbohydrate	14.2 g	4%
Dietary Fiber	3.4 g	13%
Sugars	7 g	N/A
Protein	49.8 g	99%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Dairy-Free: Omit the goat cheese for a dairy-free version. Consider adding avocado for creaminess.
• Vegetarian: Substitute the tuna with grilled halloumi cheese or marinated tofu.
• Different Greens: Use mixed greens, arugula, or kale instead of spinach.
• Nut Alternatives: If you have a nut allergy, substitute the walnuts with sunflower seeds or pumpkin seeds.
• Citrus Variation: Use orange juice and zest instead of lemon juice in the vinaigrette for a sweeter flavor.
• Herb Variation: Add fresh herbs like mint or cilantro for a different flavor profile.
• Seasonal Fruit: Substitute the pineapple with grilled peaches, nectarines, or mangoes during the summer months.
• Spicy Kick: Add a pinch of cayenne pepper to the tuna marinade for a spicier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use canned pineapple instead of fresh?
A: While fresh pineapple is preferred for its flavor and texture, canned pineapple chunks can be used in a pinch. Be sure to drain them well and pat them dry before grilling.

Q: How do I prevent the tuna from sticking to the grill?
A: Ensure the grill is properly preheated and well-oiled before placing the tuna on it. Use a paper towel to rub vegetable oil on the grates.

Q: Can I use a different type of fish?
A: Yes, you can substitute the ahi tuna with other firm, steak-like fish such as swordfish or yellowfin tuna. Adjust grilling time accordingly.

Q: How do I make the vinaigrette less acidic?
A: If the vinaigrette is too acidic for your taste, add a bit more honey to balance the flavors.

Q: Is it safe to eat ahi tuna medium-rare?
A: Ahi tuna is generally safe to eat medium-rare as long as it is high-quality and handled properly. Look for tuna that is sushi-grade and sourced from a reputable supplier. If you are pregnant or have a compromised immune system, it is best to cook the tuna to medium.

Final Thoughts

I hope this recipe brings a little sunshine to your table, just as those grilled pineapple summers did for me. Whether you’re grilling for a crowd or just treating yourself to a healthy and flavorful meal, this Grilled Ahi Tuna & Pineapple Spinach Salad is sure to impress. Don’t be afraid to experiment with the variations and make it your own. And please, let me know in the comments how it turns out – I’d love to hear your feedback! Perhaps pair this salad with a crisp Sauvignon Blanc for a truly delightful culinary experience. Happy grilling!