Grilled Grape and Peach Burrata Salad with Ahi Tuna
This recipe has two parts: a delicious Grilled Grape and Peach Burrata Salad, with optional (& recommended!) Pesto-Grilled Ahi Tuna Steaks.
Equipment
- 4 skewers for grilling grapes and peaches
Ingredients
Salad:
- 2 cups arugula
- 2 cups spinach
- 1 peach
- 1 cup Jasmine Vineyards red seedless grapes
- 1 ball of burrata
- 1/2 cup Diamond walnuts
- 1/2 cup radicchio
- 1/2 large heirloom tomato
- 1/2 English cucumber
- fresh basil, for garnish & to taste
Pesto-Grilled Ahi Tuna:
- 2 Ahi Tuna steaks
- 1/2 cup fresh pesto, plus additional for garnish
- micro basil, for garnish
Instructions
Salad:
- Soak skewers in water for at least 30 minutes prior to grilling to prevent burning.
- Cut peach into quarters, removing the pit.
- Skewer grapes and peaches and grill on high, 2-3 minutes per side. Set aside and allow to cool.
- Roughly chop arugula, spinach and radicchio. Using a vegetable peeler, shave half the English cucumber into thin ribbons. Cut tomato into thick half-moons.
- To assemble the salad, place burrata in the center of a wooden salad bowl. Surround the burrata with greens, radicchio and torn basil so that it covers the bottom of the salad bowl. Add grapes and peaches to one section; walnuts in the next; tomatoes in another, and cucumbers in another.
- Garnish with additional basil to taste, and serve immediately with a simple vinaigrette.
Pesto-Grilled Ahi Tuna:
- In a mixing bowl, add tuna steaks and pesto and mix together carefully until the tuna is fully coated.
- On a hot grill, throw on your tuna steaks and grill for about 2 1/2 minutes per side for rare to medium-rare tuna.
- Let rest for about 2 minutes before slicing and serving.Serve with Grilled Grape and Peach Burrata salad and ENJOY!
