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Pineapple Pico Tuna Steaks Recipe

Pineapple Pico Tuna Steaks Recipe

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
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings

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

  • 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.

Nutritional Facts

1 tuna steak with 1/2 cup salsa equals 385 calories, 9 g fat (1 g saturated fat), 77 mg cholesterol, 974 mg sodium, 20 g carbohydrate, 2 g fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.

Wine Pairings

Light-Bodied White Wine

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