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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ok I didn't have 1/2 of the ingredients--only an orange and 1 yellow onion-- and it came out great. Plus I am not very good at reading directions, but I loved the idea
Here's how I made it: Squeezed the juice from orange into sauce pan, added soy sauce and squirt of lime juice, drop of sesame oil. Reduced those down. In seperate pan sautee julian cut onions with a little olive oil and 1/4 of orange juice reduction until clear. Sear salt and peppered tuna steaks in pan with onions both sides until cooked to desired temp. Remove tuna. Pour the rest of the orange juice reduction in with onions and caramelized. Place caramelized onions on top of tuna. I placed tuna on bed of pesto pasta. Sweet, tangy and yummy.
Made this last night and it went over very well! I followed the recipe exactly and served alongside brown rice. The pepper really adds an unusual kick to the salsa, and I loved the way the pineapple and red onion flavors blended over the fish. A good summertime supper!
TIP: if you are buying a fresh pineapple you can use have of the pineapple for the jerk-spiced shrimp and the other half of the pineapple for the tuna steak. Both excellent!! see Aug. issue of cookinglight magazine for recipe called "Jerk Spiced Shrimp."
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