Grilled Tuna with Pineapple Salsa
TOTAL TIME: Prep: 25 min. + chilling Grill: 10 min.
YIELD: 4 servings.
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.
Ingredients
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1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
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1 small onion, diced
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2 jalapeno peppers, seeded and diced
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2 tablespoons minced fresh cilantro
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2 tablespoons lime juice
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4 tuna steaks (6 ounces each)
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1 tablespoon olive oil
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1/4 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.
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2.
Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.
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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.
Nutrition 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.
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