Pineapple Pico Tuna Steaks Recipe

Pineapple Pico Tuna Steaks Recipe photo by Taste of Home

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Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. —Sally Sibthorpe, Shelby Township, Michigan

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Pineapple Pico Tuna Steaks Recipe

Prep: 10 min. + marinating Grill: 10 min.

Yield: 4 Servings

10 10 20

Ingredients

1/2 cup tequila
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon chili powder
1 tablespoon olive oil
1 teaspoon salt
4 tuna steaks (6 ounces each)
PICO DE GALLO:
1 cup chopped fresh pineapple
1 plum tomato, finely chopped
1/3 cup finely chopped onion
1/4 cup minced fresh cilantro
2 tablespoons minced seeded jalapeno pepper
2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons grated lime peel
1/2 teaspoon salt

Directions

In a large resealable plastic bag, combine the first six ingredients. Add the tuna; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo. 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 385 calories, 9 g fat (1 g saturated fat), 77 mg cholesterol, 974 mg sodium, 20 g carbohydrate, 2 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.

Originally published as Pineapple Pico Tuna Steaks in Healthy Cooking February/March 2011, p33