GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA
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.
YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- 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.
GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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 PINEAPPLE SALSA
This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.
Provided by Elaine
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
- Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
- Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 196.6 mg, Sugar 6 g
PINEAPPLE PICO TUNA STEAKS
Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving., Drain and discard marinade. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.
Nutrition Facts : Calories 385 calories, Fat 9g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 41g protein. Diabetic Exchanges
GRILLED TUNA
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results-these seasonings are a lovely complement to the tuna."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
Nutrition Facts :
AHI TUNA TACOS WITH PINEAPPLE SALSA
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
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
NECTARINE SALSA
This is a variation on a nectarine salsa a local pick-your-own farm sells. They printed their recipe in the local paper a few years ago, to their detriment, since I now make my own instead of buying theirs! Jalapeno pepper is optional. Ever since the time I got some on my bare hands and couldn't wear my contact lenses for two days, I've been leery of them, and this tastes fine with or without it. Obviously it will have more of a kick with it. You can also substitute lemon juice for the lime juice. I've also used peaches or pineapple in this. My husband and I have been known to devour this in one sitting. It tastes even better if you put it in the fridge and let the flavors mingle, provided you've the patience to wait that long.
Provided by Sonata
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a small bowl.
- Chill (optional).
- Serve with tortilla chips or as an accompaniment to fish.
Nutrition Facts : Calories 65.3, Fat 0.5, Sodium 0.5, Carbohydrate 15.7, Fiber 2.5, Sugar 11.3, Protein 1.6
GRILLED TUNA
Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Provided by Gordon Holland
Time 1h16m
Yield 4
Number Of Ingredients 5
Steps:
- Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
- Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
- Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g
GRILLED TUNA WITH PINEAPPLE SALSA
Tuna cooks so nicely on the grill, one of the few pieces of fish that won't fall apart on you. The pineapple salsa is wonderful with this smokey, grilled fish.
Provided by Lynette !
Categories Fish
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Peel and core the pineapple; dice the pineapple, reserving juice. Combine the pineapple, pineapple juice, and the next 6 ingredients in a medium bowl; stir well. Cover and let stand at room temperature at least 1 hour.
- 2. Place the steaks in a large, heavy-duty, zip-top plastic bag.
- 3. Combine the vinegar and the next 3 ingredients in a small bowl; stir well. Pour the marinade mixture over steaks. Seal the bag securely; place in a bowl. Marinate in the refrigerator at least 30 minutes or up to 1 hour, turning occasionally.
- 4. Remove the steaks from the marinade. Discard the marinade.
- 5. If using, soak the mesquite wood chips in water for 30 minutes; drain. Heat the coals, and place the wood chips directly on the hot coals. Grill the tuna steaks, covered, over hot coals (400 to 500 degrees) for 3 to 4 minute on each side or until the fish flakes easily when tested with a fork.
- 6. Remove the steaks to a serving platter; keep warm. Stir cilantro into the salsa mixture. Top the steaks with salsa. Garnish with ciilantro sprigs if desired.
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