Best Grilled Tuna With Fruit Salsa Recipes

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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

SEARED TUNA WITH CITRUS SALSA



Seared Tuna with Citrus Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 9

2 tuna steaks (about 6 to 8 ounces each)
2 tablespoons black peppercorns, crushed
2 oranges
1 red onion, chopped
1/2 cup cilantro leaves, chopped
1 tablespoon olive oil
1 lime
Salt
Cayenne pepper

Steps:

  • Rub tuna steaks with peppercorns and set aside while you make the salsa.
  • To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA



Blackened Tuna Steaks with Mango Salsa image

This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish.

Provided by AcadiaBoi

Categories     Seafood     Fish     Tuna

Time 3h55m

Yield 4

Number Of Ingredients 22

2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks
1 fresh mango - peeled, pitted, and chopped
¼ cup finely chopped red bell pepper
½ Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 ½ teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil

Steps:

  • Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
  • Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
  • Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
  • Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g

SEARED TUNA WITH MANGO SALSA



Seared Tuna with Mango Salsa image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks

Steps:

  • Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
  • Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
  • Serve the tuna on top of the mango salsa.

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.

SEARED AHI TUNA WITH BLACKBERRY-PASSION FRUIT MARINADE



Seared Ahi Tuna with Blackberry-Passion Fruit Marinade image

This is a great summer dish. The marinade is great for grilling tuna, too. I usually serve this with a spinach salad with my passion fruit-dijon vinaigrette or my fennel salad. You can serve it with steamed white rice or over lettuce, thinly sliced cabbage, or fennel. Pair it with a passion fruit lemonade, a fruity cocktail, or a glass of light and fruity wine.

Provided by Cher Stewart

Categories     Main Dish Tuna

Time 2h20m

Yield 4

Number Of Ingredients 10

3 blackberries
½ cup passion fruit juice
3 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon honey
1 tablespoon finely chopped fresh parsley
1 pinch sea salt
1 pinch ground black pepper
4 (6 ounce) ahi tuna steaks
½ stalk green onion, thinly sliced

Steps:

  • Crush blackberries in a bowl until smooth. Add passion fruit juice, soy sauce, lemon juice, honey, parsley, sea salt, and pepper and stir until marinade is thoroughly mixed.
  • Place tuna in a glass dish and pour marinade over top; flip several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours.
  • Remove tuna from the marinade and shake off excess. Discard the remaining marinade.
  • Heat a nonstick skillet over medium-high to high heat. Sear tuna in the hot skillet for 1 to 1 1/2 minutes per side.
  • Remove from the skillet and slice into 1/4-inch thick slices.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 10.4 g, Cholesterol 76.6 mg, Fat 1.7 g, Fiber 0.3 g, Protein 40.9 g, SaturatedFat 0.4 g, Sodium 822.5 mg, Sugar 9.1 g

TUNA WITH AVOCADO-KIWI SALSA



Tuna with Avocado-Kiwi Salsa image

Looking for a seafood dinner? Then check out this grilled tuna topped with fruity salsa.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 13

1 1/2 lb tuna steaks, 3/4 to 1 inch thick
1/4 cup lime juice
2 teaspoons chili oil
2 tablespoons finely chopped fresh cilantro
1 clove garlic, finely chopped
1/2 teaspoon salt
1 small avocado, pitted, peeled and coarsely chopped (1 cup)
1 kiwifruit, peeled, chopped (1/2 cup)
3 medium green onions, chopped (3 tablespoons)
1 small jalapeño chile, seeded, finely chopped (1 tablespoon)
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt

Steps:

  • If tuna steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix remaining tuna ingredients. Add tuna; turn to coat with marinade. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinate.
  • Meanwhile, in medium bowl, mix all salsa ingredients; refrigerate.
  • Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove tuna from marinade; reserve marinade. Place tuna on grill. Cover grill; cook over medium heat 11 to 16 minutes, brushing 2 or 3 times with marinade and turning once, until tuna flakes easily with fork and is slightly pink in center. Discard any remaining marinade. Top tuna with salsa.

Nutrition Facts : Calories 220, Carbohydrate 6 g, Cholesterol 65 mg, Fiber 2 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 2 g, TransFat 0 g

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA



Grilled Tuna Steaks with Cantaloupe Salsa image

Categories     Low Carb     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Backyard BBQ     Cantaloupe     Tuna     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

3/4 cup coarsely chopped cantaloupe
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
4 teaspoons olive oil
1 tablespoon fresh lime juice
1 teaspoon minced seeded jalapeño chili
2 5- to 6-ounce fresh tuna steaks (about 1/2 inch thick)

Steps:

  • Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
  • Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
  • Transfer tuna to plates. Spoon salsa alongside and serve.

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