Pineapple Pico Tuna Steaks |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. âSally Sibthorpe, Shelby Township, Michigan Ingredients:
1/2 cup tequila |
3 tablespoons brown sugar |
2 tablespoons lime juice |
1 tablespoon chili powder |
1 tablespoon olive oil |
1 teaspoon salt |
4 tuna steaks (6 ounces each) |
pico de gallo: |
1 cup chopped fresh pineapple |
1 plum tomato, finely chopped |
1/3 cup finely chopped onion |
1/4 cup minced fresh cilantro |
2 tablespoons minced seeded jalapeno pepper |
2 tablespoons lime juice |
1 tablespoon olive oil |
2 teaspoons grated lime peel |
1/2 teaspoon salt |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients. Add the tuna; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo. Yield: 4 servings.
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