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Grilled Tuna with Pineapple Salsa

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.
  • Total Time
    Prep: 25 min. + chilling Grill: 10 min.
  • Makes
    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 tuna steaks (6 ounces each)
  • 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 tuna steak with 1/2 cup salsa: 252 calories, 5g fat (1g saturated fat), 77mg cholesterol, 212mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1 fruit, 1/2 fat.

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