Tony Stark Tuna Steak & Salad

Ingredients

• 1 DOLE® Lime, juiced (about 2 tablespoons)
• 2 tablespoons avocado oil
• 1 tablespoon less-sodium soy sauce
• ¾ teaspoon kosher salt
• 4 sustainably sourced tuna steaks (about 5 ounces each)
• 1 DOLE® Red Onion, cut crosswise into ½-inch-thick slices
• 1 medium red bell pepper, stemmed, seeded and quartered lengthwise
• 1 small poblano pepper, stemmed, seeded and quartered lengthwise
• 6 (½-inch-thick) slices DOLE® Pineapple
• Nonstick cooking spray
• 1 cup loosely packed DOLE® Baby Arugula

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Whisk 1 tablespoon lime juice, 1 tablespoon oil, soy sauce and ¼ teaspoon salt in a small bowl; brush over both sides of tuna. Place tuna on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°F, turning once.
2. Spray both sides of onion, bell pepper, poblano pepper and pineapple with nonstick cooking spray; place on hot grill rack, cover and cook 5 minutes or until grill marks appear, turning once. Transfer vegetables and pineapple to a cutting board and cool 5 minutes; remove core from pineapple. Cut vegetables and pineapple into 1-inch pieces.
3. Whisk remaining 1 tablespoon each lime juice and oil, and ½ teaspoon salt in a medium bowl; fold in arugula, vegetables and pineapple. Makes about 5 cups.
4. Serve tuna with Pineapple Salad.