I made this salad this weekend. It was an awesome way to incorporate a variety of different nutrients into one meal. The Tuna adds protein and heathful Omega-3s and also provides a high satiety level, so you don't end up snacking. This salad is delicious and sweet and really hits the spot on the 70 degree weather we've been having in Colorado lately.
1 Ahi Tuna Steak
Assorted Spices for seasoning Tuna (I used Dill, Minced Garlic, freshly ground Pepper, Cumin, and Ginger)
1 T Olive Oil or Canola Oil (Flaxseed is the best, if you can find it)*
1 T Honey
1 tsp. Barbecue sauce (not truly Paleo but it is a very small amount)
Pepper to taste
1 T. Sunflower Seeds
1/2 Apple, diced
1/2 c. Pineapple, diced
1/2 c. Red Onion, diced
1 head green leaf lettuce, rinsed and torn into bite size pieces
*Orange indicates ingredients for salad dressing
Preheat grill on high. Drizzle a small amount of oil on both sides of Tuna steak. Sprinkle spices on to taste (try not to use spices that contain cereal grains or salt). Once grill is warm, turn heat down to low and place Tuna on the grill. Cook until flakes easily with fork, turning once. Flake into bite-sized pieces.
In a small bowl, mix honey, oil, pepper, and BBQ sauce together.
In a large bowl, combine lettuce, onion, pineapple, apple, sunflower seeds, and dressing. Add Tuna to salad mixture and toss.