Posted in: JulyRecipe of the Month: Chopped Tuna Salad from Maui Tacos

Packed with flavor and antioxidants, this salad is sure to fit your healthy lifestyle! And the leftover dressing can also be used in other salads or as a marinade. Serves 4

Ingredients:

  • 13 cups (20 oz.) Romaine and iceberg lettuce, shredded
  • 8 oz. Maui Tacos Tomato Vinaigrette Dressing: see recipe below
  • 2 cups diced tomatoes
  • 12 oz. fresh tuna filets, 1” thick, marinated: see recipe below
  • 8 oz. canned black beans, drained and rinsed
  • 12 oz. mango salsa (purchased)

TUNA MARINADE:

  • Juice of one lime
  • 4 tsp. garlic powder
  • 1/3 cup vegetable oil
  • 4 tsp. salt
  • 1 2/3 cups water

TOMATO VINAIGRETTE DRESSING:

  • 8 oz. crushed tomatoes (canned), juice included
  • 2 1/2 Tbs. tomato puree (canned)
  • 2 garlic cloves, minced
  • 1/2 cup fresh cilantro leaves
  • 3 Tbs. onion, finely diced
  • 2 1/2 Tbs. white vinegar
  • 2 1/2 Tbs. vegetable oil
  • 1 Tbs. granulated sugar
  • 2 tsp. salt
  • 3 1/2 tsp. black pepper

3 3/4 cups water Garnish: cilantro leaves (optional)

Directions:

  1. Mix all marinade ingredients together in a food storage bag or shallow glass dish. Add tuna to marinade and make sure the tuna is well coated; cover or seal bag and refrigerate overnight.
  2. Combine all Tomato Vinaigrette ingredients in a sealable container. Store in the refrigerator until you are ready to toss the salad. Dressing can be made in advance.
  3. Lightly spray a grill pan, grill rack, or broiler pan with non-stick cooking spray. Grill tuna, covered, over medium heat for about 5 minutes on each side or until fish flakes easily with a fork. Dispose of unused marinade. Remove tuna from grill and allow it to cool enough so that it can be handled. Once adequately cooled, roughly dice the tuna and set aside.
  4. Shake or stir Tomato Vinaigrette Dressing. In a large bowl combine the lettuce with enough Tomato Vinaigrette Dressing to adequately coat the lettuce (~8 oz.). Toss the salad until dressing is evenly distributed. Note: leftover dressing can be saved in the refrigerator for use at a later time.
  5. Top the dressed lettuce in a striped fashion beginning with the diced tomatoes, followed by a stripe of chopped tuna, then the mango salsa, and finally the black beans (refer to the picture below).
  6. Garnish the tuna with fresh cilantro leaves, if desired.

Nutrition Information (per serving):

  1. Calories: 230
  2. Fat: 4 g
  3. Saturated Fat: 0.5 g
  4. Cholesterol: 40 mg
  5. Sodium: 980 mg
  6. Carbohydrates: 30 g
  7. Fiber: 8 g
  8. Sugar: 17 g
  9. Protein: 25 g
  10. Fruit/Vegetable Servings: 3 cups

The nutrition analysis corresponds to the recipe. The restaurant version may differ.

Maui Tacos was founded by acclaimed celebrity chef Mark Ellman, who fused the bold taste of Mexico with the flavors of Hawaii. Our restaurants serve the most flavorful burritos, tacos, salads, quesadillas and nachos, accompanied by the Maui Tacos distinctive array of salsas – made fresh daily – all served in a festive, laid-back atmosphere that’s just plain fun!

Maui Tacos' menu brings the spirit of aloha to you, offering a fresh alternative to everyday fast food. Everything is made fresh daily with zero trans fats. Escape to a vacation you can eat and discover Maui Tacos. Maui Tacos restaurants are in California, Hawaii, Idaho, Texas, Minnesota, New Jersey, New York, North Carolina, Utah, Washington D.C. and expanding worldwide.

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