Grilled Tuna Steaks with Pineapple Salsa



4 servings (serving size: 1 tuna steak and 1/2 cup salsa)
Total time: 41 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 41 Minutes

Nutritional Information

Calories 243
Fat 5 g
Satfat 0.6 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 31.4 g
Carbohydrate 17.8 g
Fiber 1.7 g
Cholesterol 57 mg
Iron 1.7 mg
Sodium 538 mg
Calcium 49 mg


1 cup fresh orange juice
2 tablespoons lower-sodium soy sauce
1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
1 medium red onion, peeled and cut into 1/2-inch-thick slices
Cooking spray
4 (6-ounce) tuna steaks
1 tablespoon canola oil
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon fresh lime juice
1 serrano pepper, seeded and minced
4 mint sprigs (optional)


1. Prepare grill to medium-high heat.

2. Boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.

3. Place pineapple and onion on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the onion is tender. Remove from grill; let stand 5 minutes. Coarsely chop, and transfer to a bowl.

4. Brush both sides of fish evenly with oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill 3 minutes; turn fish over. Brush fish with remaining juice mixture; grill 3 minutes or until desired degree of doneness.

5. Add the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, basil, and next 3 ingredients (through serrano) to pineapple mixture; toss. Serve with fish; garnish with mint sprigs, if desired.