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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
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    4 servings


  • 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 zest
  • 1/2 teaspoon salt


  • In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving.
  • Drain and discard marinade. Lightly oil 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition 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.

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  • pajamaangel
    Jan 30, 2018

    I do not like seafood but this is very tasty. The salsa is amazing and could be eaten alone with chips! My tuna steaks were a bit thicker so it needed more time in the skillet than I expected. This looked beautiful on the plate as well.

  • JenHerold
    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!

  • justmbeth
    Oct 3, 2013

    Good. Salsa was a good accompaniment.