Best Grilled Tuna Spicy Pineapple Salsa Recipes

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GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA



Grilled Yellow Fin Tuna with Grilled Pineapple Salsa image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 pineapple, peeled and cut crosswise into 1/2-inch slices
6 tablespoons olive oil
1/4 cup finely chopped red onion
1/4 cup minced red bell pepper
1/4 cup rice wine vinegar
2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro leaves
1 1/2 teaspoons minced garlic
1/2 teaspoon salt, plus 1 teaspoon
4 (6-ounce) tuna steaks
1 tablespoon Essence, recipe follows
Fresh cilantro sprigs, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly 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 in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
  • Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

GRILLED YELLOWTAIL TUNA AND PINEAPPLE SALSA



Grilled Yellowtail Tuna and Pineapple Salsa image

This light and delicious dinner came to me by way of Chef Josh Korn of Paul Martin's American Bistro.

Provided by JMac11116

Categories     Weeknight

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 -7 ounces portions fresh yellowtail fish fillets
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 whole pineapple, peeled, sliced into 1/4 inch slices, and diced
1 small red onion, peeled, sliced 1 inch thick, grilled, and diced
1 red bell pepper, diced
1 jalapeno pepper, diced
1/4 cup chopped cilantro
salt & pepper

Steps:

  • Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
  • Salsa can be made 1-2 hours in advance, no need to chill.

TUNA STEAKS WITH PINEAPPLE SAUCE



Tuna Steaks with Pineapple Sauce image

A caribbean inspired recipe that goes well with either tuna or swordfish steaks. Perfect for the grill too. Serve with an island style rice pilaf. Prep time does not include marinating time.

Provided by BoxOWine

Categories     Tuna

Time 22m

Yield 4 serving(s)

Number Of Ingredients 17

4 tuna steaks
peanut oil or vegetable oil, for searing
salt
1/4 cup orange juice
1 tablespoon olive oil
2 teaspoons fresh thyme leaves
1 clove garlic, minced
1 teaspoon orange zest
1 teaspoon lime zest
1/2 teaspoon ground pepper
1 cup chopped fresh pineapple
1 cup chopped yellow bell pepper
1/3 cup rice vinegar
1 tablespoon minced jalapeno chile
1/2 teaspoon curry powder
1/2 teaspoon ground pepper
1 tablespoon olive oil

Steps:

  • Prepare marinade by combining marinade ingredients in shallow dish.
  • Add tuna and coat with marinade.
  • Cover and refrigerate at least 1 hr or more, turning occasionally.
  • Prepare pineapple sauce by puree in blender until smooth.
  • Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
  • process until smooth.
  • Gradually add olive oil.
  • Heat large skillet over high heat.
  • Add small amount of peanut oil to skillet so tuna does not stick.
  • Remove tuna from marinade, season with salt to taste.
  • Add tuna to skillet and cook until brown on each side, about 3 mins per side.
  • Spoon sauce on plate.
  • Place tuna on top of sauce.
  • Serve.

AHI TUNA TACOS WITH PINEAPPLE SALSA



Ahi Tuna Tacos with Pineapple Salsa image

Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired.

Provided by Court

Categories     Mexican Fish Tacos

Time 55m

Yield 4

Number Of Ingredients 15

2 tablespoons ground black pepper
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons ground cinnamon
1 pound ahi tuna steaks
2 tablespoons olive oil
4 tablespoons fat-free sour cream
4 (10 inch) flour tortillas, warmed
½ whole fresh pineapple - peeled, cored, and diced
½ medium red onion, diced
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons lime juice
1 tablespoon crushed red pepper
2 teaspoons grated lime zest

Steps:

  • Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
  • Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
  • Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
  • Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

Nutrition Facts : Calories 474.9 calories, Carbohydrate 53 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 5.5 g, Protein 34.8 g, SaturatedFat 2.6 g, Sodium 1680.3 mg, Sugar 10 g

SPICY GRILLED TUNA WITH GARDEN SALSA



Spicy Grilled Tuna with Garden Salsa image

The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.

Provided by Merritt Watts

Categories     Garlic     Tomato     Backyard BBQ     Dinner     Seafood     Tuna     Grill     Grill/Barbecue     Healthy     Self     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 11

6 large cloves of garlic unpeeled
3 jalapeño chiles, stemmed
1/4 cup fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (5 ounces each, about 3/4 inch thick)
2 cups diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray

Steps:

  • Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA



Grilled Tuna with Hot Pineapple-Papaya Salsa image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
4 tuna steaks (about 5 ounces each)
Salt and freshly cracked black pepper
1 cup diced pineapple
1 ripe papaya, peeled, seeded and diced
1/4 cup minced red onion
1 serrano chile pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 teaspoon hot chili oil
8 ounces somen noodles, cooked according to package directions

Steps:

  • Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
  • Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.

GRILLED TUNA WITH PINEAPPLE SALSA



Grilled Tuna with Pineapple Salsa image

When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

Nutrition Facts : Calories 252 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

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