Pan-Grilled Tuna Salad

6 Tuna Steaks                                                      2 Tablespoon Duplin Muscadine Burgundy Wine

2 Whole Fresh Pineapples                                     Red Wine Vingearette

3 Cups Salad Mix per Dish                                    Blue Cheese Crumbles

1 1/2 Tablespoons Butter                                       Lime Juice

3 Tablespoons Virgin Olive Oil                               Assorted Fresh Fruit

Bean Sprouts

Heat a heavy skillet over medium heat for 4 to 6 minutes.

Add: 1 1/2 Tablespoon Butter

3 Tablespoons Virgin Olive Oil

Heat until smoking

Add Tuna Steaks

Season with dash of salt and fresh cracked peppercorn to taste.

Cook steaks 2 to 3 minutes on each side.

Remove from pan and cut into strips.

Next: Prepare fresh salad greens such as spinach, romaine, iceberg, mizuna, red-leaf lettuce,etc. Thoroughly wash greens and toss together with desired dressing, such as red wine vinegarette. Set aside.

Prepare pineapple boat by cutting whole fruit into thirds. Cut out the core and dice the remainder of fruit leaving it on the rind. Now add the desired salad greens on top of the pineapple followed by tuna steak. Sprinkle with fresh bleu cheese crumbles and lime juice. Garnish with fresh fruit and beans sprouts. Yield is 6 servings. Enjoy this refreshing and healthy dish!