Yellowfin Tuna with Grilled Pineapple Salsa

Name: Yellowfin Tuna with Grilled Pineapple Salsa
Ingredients: 1 pineapple, peeled and cut into ½-inch-thick rounds; 6 tablespoons olive oil; 0.25 cup finely chopped red onion; 0.25 cup minced red bell pepper; 0.25 cup rice vinegar; 2 jalapenos, seeded and minced; 2 tablespoons freshly squeezed lime juice; 1 tablespoon finely chopped fresh cilantro; 1.5 teaspoons minced garlic; 1.5 teaspoons salt; Four 6-ounce yellowfin tuna steaks; 1 tablespoon Creole Seasoning; Fresh cilantro sprigs, for garnish

2.6

(34)

1 Review

By

Martha Stewart Editors

Updated on September 28, 2016

Servings:

4

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

Ingredients

1 pineapple, peeled and cut into ½-inch-thick rounds
6 tablespoons olive oil
¼ cup finely chopped red onion
¼ cup minced red bell pepper
¼ cup rice vinegar
2 jalapenos, seeded and minced
2 tablespoons freshly squeezed lime juice
1 tablespoon finely chopped fresh cilantro
1 ½ teaspoons minced garlic
1 ½ teaspoons salt
Four 6-ounce yellowfin tuna steaks
1 tablespoon Creole Seasoning
Fresh cilantro sprigs, for garnish

Directions

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