Grilled Tuna with Fresh Pineapple Salsa Recipe

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Grilled Tuna with Fresh Pineapple Salsa Recipe

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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.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL 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.
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.
Originally published as Grilled Tuna with Pineapple Salsa in Light & Tasty June/July 2007, p57

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Grilled Tuna with Pineapple Salsa in Light & Tasty June/July 2007, p57

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