Grilled Tuna with Pineapple Salsa |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis easy-to-mix salsa adds tropical flair to sweet and spicy glazed tuna steaks,â writes Bonnie Hogan from Rochester, New Hampshire. âItâs a delicious and attractive entree with minimal prep work.â Ingredients:
1 cup cubed fresh pineapple |
1 tablespoon finely chopped red onion |
1 tablespoon minced fresh cilantro |
3 teaspoons cider vinegar, divided |
1 teaspoon minced jalapeno pepper, optional |
2 tablespoons hoisin sauce |
1 tablespoon ketchup |
4 tuna steaks (1 inch thick and 6 ounces each) |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a small bowl, combine the pineapple, red onion, cilantro, 1-1/2 teaspoons vinegar and jalapeno if desired. Cover and refrigerate until serving. In a small bowl, combine the hoisin sauce, ketchup and remaining vinegar; set aside.
2. Rub both sides of fish with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved hoisin sauce mixture. Serve with pineapple salsa. Yield: 4 servings (1 cup salsa).
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