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Grilled Tuna with Pineapple Salsa

Grilled Tuna with Pineapple Salsa
“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.”
4 ServingsPrep/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.
  • 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
© Taste of Home 2013

2 of 2

Grilled Tuna with Pineapple Salsa (continued)

Directions (continued)

  • pink in the center, basting frequently with reserved hoisin sauce
  • mixture. Serve with pineapple salsa.
  • Yield: 4 servings (1 cup salsa).
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013