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Chopped Tuna Salad from Maui Tacos

Take a trip to Maui right in your own kitchen with this island inspired salad.
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Makes 4 Servings


  • 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 Ingredients:

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

Garnish: cilantro leaves (optional)


  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 ~5 minutes on each side or until fish flakes easily with a fork. Dispose 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 for use at a later time.
  5. Top the dressed salad 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*:
240 calories, 3.5 g fat, 0 g saturated fat, 35 mg cholesterol, 530 mg sodium,
31 g carbohydrates, 8 g fiber, 17 g sugar, 26 g protein, 3 cups fruits/veggies

* Nutrition information may vary from the item served in the restaurant.



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