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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill or grill pan to medium-high.

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  • 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.

  • 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.

  • 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.

Reviews (1)

34 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 9
  • 2 star values: 12
  • 1 star values: 6
Rating: 5 stars
10/06/2018
I made this tonight with freshly caught yellowfin from a friend’s recent fishing trip. My husband and I both thought it was excellent! It’s simple to prepare, full of fresh flavors, and healthy. We will definitely make this again!