Spinach and Beet Tuna Salad

You won’t be able to resist this loaded salad! Grilled Black Pepper Yellowfin Tuna Steak on a bed of spinach and beet salad, feta cheese and smooth balsamic glaze. Great for lunch or a post-workout meal.


  • 6 cups baby spinach
  • 2 pre-cooked beet, cut into small cubes
  • 1⁄4 cup feta cheese, crumbled
  • Small piece red onion, thinly sliced (approx 2 Tbsp total)
  • 2 Tbsp pumpkin seeds, salted
  • 1-2 Tbsp extra-virgin olive oil
  • Nonna Pia’s Balsamic Glaze
  • Coarse salt and freshly-cracked pepper
  • 1 package Black Pepper Yellowfin Tuna Steak


Tuna Steak:


  1. Combine all ingredients except for balsamic glaze in a medium mixing bowl, toss to combine.
  2. Divide mixture between two plates and finish with a drizzle of balsamic glaze.