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Grilled Tuna Steaks with Pineapple Salsa

Grilled Tuna Steaks with Pineapple Salsa

Cooking Light AUGUST 2009

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 243
  • Fat: 5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 31.4g
  • Carbohydrate: 17.8g
  • Fiber: 1.7g
  • Cholesterol: 57mg
  • Iron: 1.7mg
  • Sodium: 538mg
  • Calcium: 49mg

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Grilled Tuna Steaks with Pineapple Salsa Recipe