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.
My father and brother are avid fishermen who keep me supplied with fresh fish from the Pacific. I came up with this recipe that blends Louie sauce with grilled tuna, to make a very yummy sandwich —Cleo Gonske, Redding, California
A lime-herb marinade adds great taste to the tuna and vegetables on these attractive skewers. “I lightened this up by using tuna in place of the beef cubes called for in the original recipe. Halibut or swordfish work well, too,” says Edrie O’Brien, of Denver, Colorado.