Yellowfin Tuna with Grilled Pineapple Salsa

This dish exemplifies simplicity at its best. This recipe is from "Emeril at the Grill" by Emeril Lagasse.

  • Servings: 4
Yellowfin Tuna with Grilled Pineapple Salsa


  • 1 pineapple, peeled and cut into 1/2-inch-thick rounds
  • 6 tablespoons olive oil
  • 1/4 cup finely chopped red onion
  • 1/4 cup minced red bell pepper
  • 1/4 cup rice vinegar
  • 2 jalapenos, seeded and minced
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon finely chopped fresh cilantro
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons salt
  • Four 6-ounce yellowfin tuna steaks
  • 1 tablespoon Creole Seasoning
  • Fresh cilantro sprigs, for garnish


  1. Preheat a grill or grill pan to medium-high.

  2. Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.

  3. Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic. Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.

  4. Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.


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