Grilled Tuna with Pineapple Salsa
By
Lynette !
@breezermom
5
Tuna cooks so nicely on the grill, one of the few pieces of fish that won't fall apart on you. The pineapple salsa is wonderful with this smokey, grilled fish.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4
Prep:
1 Hr 15 Min
Cook:
10 Min
Method:
Grill
Ingredients
-
1/2 mediumfresh pineapple
-
1 smallsweet red bell pepper, diced
-
3green onions, minced
-
1serrano chile, seeded and minced
-
1/2inch piece of gingerroot, peeled and minced
-
1 Tbspfresh lime juice
-
1/8 tspsalt
-
4tuna steaks, 5 to 6 ounces each, 3/4 inch thick
-
1/3 cseasoned rice vinegar
-
3green onions, minced
-
11 inch piece gingerroot, peeled and minced
-
1 tspdijon mustard
-
1/2 cfresh cilantro, minced
-
·fresh cilantro sprigs. to garnish
-
·mesquite wood chips, optional
How to Make Grilled Tuna with Pineapple Salsa
- Peel and core the pineapple; dice the pineapple, reserving juice. Combine the pineapple, pineapple juice, and the next 6 ingredients in a medium bowl; stir well. Cover and let stand at room temperature at least 1 hour.
- Place the steaks in a large, heavy-duty, zip-top plastic bag.
- Combine the vinegar and the next 3 ingredients in a small bowl; stir well. Pour the marinade mixture over steaks. Seal the bag securely; place in a bowl. Marinate in the refrigerator at least 30 minutes or up to 1 hour, turning occasionally.
- Remove the steaks from the marinade. Discard the marinade.
- If using, soak the mesquite wood chips in water for 30 minutes; drain. Heat the coals, and place the wood chips directly on the hot coals. Grill the tuna steaks, covered, over hot coals (400 to 500 degrees) for 3 to 4 minute on each side or until the fish flakes easily when tested with a fork.
- Remove the steaks to a serving platter; keep warm. Stir cilantro into the salsa mixture. Top the steaks with salsa. Garnish with ciilantro sprigs if desired.
