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
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)
How to Make It
Prepare grill to medium-high heat.
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.
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.
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.
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.
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