GRILLED TUNA STEAKS WITH PINAPPLE/PAPAYA SALSA, BONITO A LA PARILLA CON SALSA DE PINA Y PAPAYA

Grilled Tuna Steaks with Pinapple/Papaya Salsa, Bonito a la Parilla con Salsa de Pina y Papaya image

Provided by Juliann Esquivel

Time 35m

Number Of Ingredients 16

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4 large 8 ounce tuna steaks
2 Tbsp olive oil
2 Tbsp each in a shaker, garlic powder, black pepper, old bay seafood seasoning
4 Tbsp salt added to the shaker above
~~~pinapple/papaya/salsa~~~
1 c fresh diced pineapple
1 c ripe papaya, peeled, seeded and diced
1/2 c red or purple onion diced small
1 large serrano pepper, seeded, veins removed and diced fine
1/4 c fresh lime juice
2 Tbsp fresh cilantro diced fine
1 clove garlic, minced fine or put through a garlic press
2 Tbsp pineapple juice
1 tsp salt and fresh ground black pepper
1 Tbsp agave syrup or honey if not available
2 Tbsp olive oil

Steps:

1. Light grill or preheat broiler. Coat tuna steaks with olive oil all over and season well with seasonings in the shaker. Put on the grill or under the broiler. Grill tuna about three minutes on each side. Turn only once after three minutes to the other side to grill or broil. Do not over grill or tuna will be dry. Tuna should be a little rare or pink inside. Remove fish to a platter cover let rest.
2. Pineapple/Papaya Salsa Mix in a large bowl diced pineapple, papaya, onion, serrano pepper, cilantro,minced garlic, lime juice, pineapple juice, agave syrup, oil, salt and black pepper. Mix well You can make this Salsa before hand and refrigerate. Take out about half hour before grilling the fish. Serve this salsa on top of your fresh grilled tuna steaks. Enjoy
3. You can use this delicious salsa over any grilled seafood dish. Enjoy