| | for the salad |
| 1 | | Head red leaf lettuce |
| 1 | | Head green leaf lettuce |
| 1 | lb | Tuna; cut into 4-ounce fillets |
| 1/2 | | Lemon; juice of |
| 1/2 | ts | Salt |
| 1 | ts | Virgin olive oil |
| 1 | c | Vinaigrette dressing |
| | for the salsa |
| 1 | ts | Virgin olive oil |
| 3 | | Scallions; thinly sliced, white and firm green parts |
| 1 | ts | Seeded and minced jalapeno peppers, see note) |
| 1 | tb | Grated fresh ginger; or 1 teaspoon ground ginger |
| 1 | c | Orange juice; preferably fresh squeezed |
| 1 | | Pineapple; peeled, cored and diced, about 4 cups |
| 1 | tb | Chopped fresh mint |
| 1 | tb | Chopped fresh cilantro |
| 1/4 | ts | Cumin |
| 1/4 | ts | Chili powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| | garnish |
| 2 | tb | Virgin olive oil |
| 4 | | Scallions; thinly sliced, white and firm green parts |
