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

Grilled Tuna with Pineapple Salsa Recipe

Publisher Photo
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

Ingredients

  • 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 equals 252 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 212 mg sodium, 10 g carbohydrate, 1 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.

Directions

  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

Nutritional Facts

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

Light-Bodied White Wine

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

Reviews for Grilled Tuna with Pineapple Salsa

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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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