Pineapple Pico Tuna Steaks Recipe

3.5 2 3
Pineapple Pico Tuna Steaks Recipe
Pineapple Pico Tuna Steaks Recipe photo by Taste of Home
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Pineapple Pico Tuna Steaks Recipe

Read Reviews
3.5 2 3
Publisher Photo
Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. —Sally Sibthorpe, Shelby Township, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup tequila
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 tuna steaks (6 ounces each)
  • PICO DE GALLO:
  • 1 cup chopped fresh pineapple
  • 1 plum tomato, finely chopped
  • 1/3 cup finely chopped onion
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced seeded jalapeno pepper
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon salt

Directions

In a large resealable plastic bag, combine the first six ingredients. Add the tuna; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo. 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 Pineapple Pico Tuna Steaks in Healthy Cooking February/March 2011, p33

Nutritional Facts

1 each: 385 calories, 9g fat (1g saturated fat), 77mg cholesterol, 974mg sodium, 20g carbohydrate (15g sugars, 2g fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.

  • 1/2 cup tequila
  • 3 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 tuna steaks (6 ounces each)
  • PICO DE GALLO:
  • 1 cup chopped fresh pineapple
  • 1 plum tomato, finely chopped
  • 1/3 cup finely chopped onion
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons minced seeded jalapeno pepper
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons grated lime peel
  • 1/2 teaspoon salt
  1. In a large resealable plastic bag, combine the first six ingredients. Add the tuna; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo. 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 Pineapple Pico Tuna Steaks in Healthy Cooking February/March 2011, p33

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Reviews forPineapple Pico Tuna Steaks

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JenHerold User ID: 7970571 249533
Reviewed Jun. 17, 2016

"I made this last night. We didn't enjoy it. It sure looked beautiful on the plate, however. It was just too bland for us. We did like the salsa quite a bit and might make that again to top on pork chops or something. Thank you for the recipe though!"

MY REVIEW
justmbeth User ID: 1196484 177142
Reviewed Oct. 3, 2013

"Good. Salsa was a good accompaniment."

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