Grilled Yellow Fin Tuna with Grilled Pineapple Salsa

Prep Time: 25 Minutes

Cook Time: 10 Minutes

Ready In: 35 Minutes

Servings: 4

Ingredients:

1 pineapple, peeled and cut crosswise into 1/2-inch slices

6 tablespoons olive oil

1/4 cup finely chopped red onion

1/4 cup minced red bell pepper

1/4 cup rice wine vinegar

2 jalapeno peppers, seeded and minced

2 tablespoons lime juice

1 tablespoon finely chopped fresh cilantro leaves

1 1/2 teaspoons minced garlic

1/2 teaspoon salt, plus 1 teaspoon

4 (6-ounce) tuna steaks

1 tablespoon essence, recipe follows

fresh cilantro sprigs, for garnish

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

recipe from new new orleans cooking , by emeril lagasse and jessie tirsch

published by william morrow, 1993.

Directions:

1. Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
2. Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup

By RecipeOfHealth.com