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Grilled Tuna with Pineapple Salsa

 Grilled Tuna with Pineapple Salsa
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.
4 ServingsPrep: 25 min. + chilling Grill: 10 min.


  • 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


  • Grill pineapple slices, uncovered, over medium heat for 5-7 minutes
  • on each side. Chill for 30 minutes.
  • Dice the pineapple; place in a bowl. Stir in the onion, jalapenos,
  • cilantro and lime juice. Refrigerate for 1 hour or until chilled.
  • 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.
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,

2 of 2

Grilled Tuna with Pineapple Salsa (continued)

Nutritional Facts: 10 g carbohydrate, 1 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.