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Grilled Tuna with Pineapple Salsa Recipe

“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.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Grilled Tuna with Pineapple Salsa Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

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.
Rub both sides of fish with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved hoisin sauce mixture. Serve with pineapple salsa. Yield: 4 servings (1 cup salsa).

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 1/4 cup salsa equals 256 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 385 mg sodium, 10 g carbohydrate, 1 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 fruit.

Originally published as Grilled Tuna with Pineapple Salsa in Light & Tasty June/July 2007, p57