Grilled Tuna with Charred Pineapple Salsa

by CoastalKitchen
Prep: 25m
Cook: 10m
seafood
Grilled Tuna with Charred Pineapple Salsa - Image

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Ingredients
Servings:4
1/2pineapple
1onion
2jalapeno peppers
2tbspcilantro
2tbsplime juice
4tuna steaks
1tbspolive oil
1/4tspsalt
1/4tsppepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Char the pineapple

    Peel half a medium pineapple and cut it into 1/2-inch slices. Grill uncovered over medium heat for 5-7 minutes per side, until you've got some good char marks. Pull it off and let it chill for 30 minutes.

  1. 2

    Make the salsa

    Dice the cooled pineapple and drop it in a bowl. Stir in the diced onion, the seeded and diced jalapenos, the minced cilantro, and the lime juice. Refrigerate for about an hour, until it's cold and the flavors have gotten friendly.

  2. 3

    Grill the tuna

    Brush the tuna steaks (about 6 ounces each) with the olive oil and season both sides with the salt and pepper. Grill covered over medium heat, about 5 minutes per side, until the fish flakes easily with a fork. Spoon the cold pineapple salsa over the top and serve.

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Grilled Tuna with Charred Pineapple Salsa

Created by: CoastalKitchen

Prep Time: 25m
Cook Time: 10m
Servings: 4

Ingredients

  • 1/2 pineapple
  • 1 onion
  • 2 jalapeno peppers
  • 2 tbsp cilantro
  • 2 tbsp lime juice
  • 4 tuna steaks
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Char the pineapplePeel half a medium pineapple and cut it into 1/2-inch slices. Grill uncovered over medium heat for 5-7 minutes per side, until you've got some good char marks. Pull it off and let it chill for 30 minutes.
  2. Make the salsaDice the cooled pineapple and drop it in a bowl. Stir in the diced onion, the seeded and diced jalapenos, the minced cilantro, and the lime juice. Refrigerate for about an hour, until it's cold and the flavors have gotten friendly.
  3. Grill the tunaBrush the tuna steaks (about 6 ounces each) with the olive oil and season both sides with the salt and pepper. Grill covered over medium heat, about 5 minutes per side, until the fish flakes easily with a fork. Spoon the cold pineapple salsa over the top and serve.

Notes & Tips

Tuna's the star, but that charred pineapple salsa is a team player — it's just as happy over grilled mahi-mahi or swordfish if that's what looks good at the counter. If you like your tuna pink in the middle, pull it a minute or two early; it keeps cooking off the grill. And don't skip charring the pineapple — that little hit of smoke against the lime is the whole point. Tastes like a good day near the water.