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Hawaiian Ahi Salad

Food Management Staff

February 1, 2004

1 Min Read
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FM Staff

Hawaiian Ahi Salad
YIELD: per serving

6 ozs. salad greens
2 ozs. prepared balsamic/basil vinaigrette
1 each grilled ahi tuna steak, 4 ozs.
1 each grilled pineapple slice
5 each Mandarin orange segments
3/4 oz. banana chips
pinch shredded coconut
2 wedges Hawaiian aloha bread (or other fresh bread)

  1. Toss the salad greens with the vinaigrette. Place grilled ahi tuna steak in center of greens and top with grilled pineapple slice.

  2. Place Mandarin orange segments around on top of greens and sprinkle banana chips and shredded coconut evenly over greens. Serve with fresh bread.

Recipe and photo from Chef Denis Ellis, Executive Chef, Notre Dame University, Notre Dame, IN.

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About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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