Food & Cooking Recipes Ingredients Seafood Recipes Yellowfin Tuna with Grilled Pineapple Salsa 2.6 (34) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email 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. Print