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Grilled Tuna with Pineapple Salsa Recipe

Grilled Tuna with Pineapple Salsa Recipe photo by Taste of Home

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When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.

This recipe is:

Healthy

Diabetic Friendly

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Grilled Tuna with Pineapple Salsa Recipe

Prep: 25 min. + chilling Grill: 10 min.

Yield: 4 Servings

25 10 35

Ingredients

1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.
Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.
Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 tuna steak with 1/2 cup salsa equals 252 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 212 mg sodium, 10 g carbohydrate, 1 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.

Originally published as Grilled Tuna with Pineapple Salsa in Light & Tasty August/September 2004, p6

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Grilled Tuna with Pineapple Salsa

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(1-1) of 1 reviews

Reviewed on Dec. 29, 2008 by mytom

I made this today, I did not have all the ingredents to make the fresh pineapple salsa, so I imporvised. By taking a can of pineapple chuncks and dicing them up and adding it to about 1/3 cup of fresh tomato salsa it had the onions, jalapenos, cilantro and spices. I also added some extra dried cilantro, and a dash of cayanne pepper, and about a 1 tablespoon of honey. It made a excellent salsa to the ahi tuna steaks I made for dinner tonight.