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Grilled Tuna with Pineapple Salsa

By: Beveylon Concha

"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."

Rate/Review | Read Reviews (22)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1/2 medium fresh pineapple, peeled and cut into 1/2 inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 (6 ounce) tuna steaks
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.
Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.
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.

Footnotes

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Analysis: One serving (1 tuna steak with 1/2 cup salsa) equals 252 calories, 5 g fat (1 g saturated fat), 77 mg cholesterol, 212 mg sodium, 10 g carbohydrate, 1 g fiber, 40 g protein. Diabetic Exchanges: 5 very lean meat, 1 fruit, 1/2 fat.