ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Tuna Steaks with Pineapple Salsa

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.