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Pineapple Pico Tuna Steaks

 Pineapple Pico Tuna Steaks
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
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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)
  • 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


  • 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

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Pineapple Pico Tuna Steaks (continued)

Directions (continued)

  • 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.
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.
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