Grilled Tuna with Pineapple Salsa
Light & Tasty
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“This easy-to-mix salsa adds tropical flair to sweet and spicy glazed tuna steaks,“ writes Bonnie Hogan from Rochester, New Hampshire. “It’s a delicious and attractive entree with minimal prep work.”
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 cup cubed fresh pineapple
- 1 tablespoon finely chopped red onion
- 1 tablespoon minced fresh cilantro
- 3 teaspoons cider vinegar, divided
- 1 teaspoon minced jalapeno pepper, optional
- 2 tablespoons hoisin sauce
- 1 tablespoon ketchup
- 4 tuna steaks (1 inch thick and 6 ounces each)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Directions:
In a small bowl, combine the pineapple, red onion, cilantro, 1-1/2 teaspoons vinegar and jalapeno if desired. Cover and refrigerate until serving. In a small bowl, combine the hoisin sauce, ketchup and remaining vinegar; set aside.
Coat grill rack with cooking spray before starting the grill. Rub both sides of fish with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 3-6 minutes on each side or until fish flakes easily with a fork, basting frequently with reserved hoisin sauce mixture and turning once. Serve with pineapple salsa. Yield: 4 servings (1 cup salsa).