Grilled Tuna Steaks with Pineapple Salsa

  • skspillman Posted: 08/20/09
    Worthy of a Special Occasion

    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!

  • susannahclair Posted: 08/07/09
    Worthy of a Special Occasion

    So, so yummy. Served it with brown rice and grilled asparagus. Even the kids (ages 1 and 3) loved it!

  • LoraJonas Posted: 07/27/09
    Worthy of a Special Occasion

    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."

  • texeverlasting Posted: 08/31/09
    Worthy of a Special Occasion

    Great recipe!! Made it with pine nut couscous and butternut squash. Had a TON of extra salsa though, which isn't a bad thing at all!

  • Raleighred Posted: 01/08/11
    Worthy of a Special Occasion

    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.


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