Simply 600 Blackened Ahi Tuna Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
1 serving

The 21-location casual Daily Grill introduced its Simply 600 Menu in January. All the items—including sandwiches, salads, burgers and tacos, as well as meat, seafood and pasta entrees—come in at 600 calories or less. Kastel designed the menu for people who want to enjoy great food without the guilt. Here, ahi tuna is lightly seasoned with Cajun spices and seared rare for a dish that’s as pleasing to the eye as it is to the waistline.

Ingredients

2 1/2 cups mixed greens
6 artichoke hearts
1/3 cup green beans, blanched, cooled and sliced
1/3 cup carrots, julienne cut
1/3 cup red bell peppers, julienne cut
1 oz. Asian style vinaigrette
1 tbsp. sliced green onions
1 tsp. toasted almonds
1/2 tsp. sesame seeds
5 oz. blackened ahi tuna

Steps

1. In bowl, toss to combine greens, artichoke hearts, green beans, carrots, bell peppers and vinaigrette; place on large square plate. Garnish with green onions, almonds and sesame seeds.

2. Slice blackened ahi tuna and lay across plate or on top of salad.

Recipe courtesy of Daily Grill

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources