Grilled Tuna with Pineapple Salsa Recipe
Grilled Tuna with Pineapple Salsa Recipe photo by Taste of Home
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Grilled Tuna with Pineapple Salsa Recipe

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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.
TOTAL TIME: Prep: 25 min. + chilling Grill: 10 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling Grill: 10 min.
MAKES: 4 servings


  • 1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
  • 1 small onion, diced
  • 2 jalapeno peppers, seeded and diced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 4 tuna steaks (6 ounces each)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 tuna steak with 1/2 cup salsa: 252 calories, 5g fat (1g saturated fat), 77mg cholesterol, 212mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.


  1. Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.
  2. Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.
  3. Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa. Yield: 4 servings.
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 August/September 2004, p6

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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mytom User ID: 1423224 84318
Reviewed Dec. 29, 2008

"I made this today, I did not have all the ingredents to make the fresh pineapple salsa, so I imporvised. By taking a can of pineapple chuncks and dicing them up and adding it to about 1/3 cup of fresh tomato salsa it had the onions, jalapenos, cilantro and spices. I also added some extra dried cilantro, and a dash of cayanne pepper, and about a 1 tablespoon of honey. It made a excellent salsa to the ahi tuna steaks I made for dinner tonight."

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