Grilled Tuna with Pineapple Salsa - BBQ Central

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Old 06-28-2006, 06:13 PM   #1
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Grilled Tuna with Pineapple Salsa

1/2 medium fresh pineapple, peeled and cut into 1/2" slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 TBS minced frsh cilantro
2 TBS lime juice
4 Tuna steaks
1 TBS olive oil
1/4 tsp salt
1/4 tsp pepper

Grill pineapple slices. Remove and chill for 1/2 hour. Dice chilled pieapple. In a bowl, combine the pineapple, onion, jalapenos, cilantro and lime juice. Refridgerate for 1 hour.

Brush oil over tuna. Sprinkle with salt & pepper. Grill until it's to your liking. Serve with salsa.
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Old 06-23-2011, 06:07 PM   #2
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Re: Grilled Tuna with Pineapple Salsa

thank for the recipie. I used pablano instead of jalapeno because my wife doesn't like to much heat....served it up with brown rice and spinich and Crθme Brulee with berries and whiped cream for desert. good eatin for sure








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Old 06-23-2011, 08:34 PM   #3
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Re: Grilled Tuna with Pineapple Salsa

Looks great dfi, I'll bet Nick will be proud ... even 5 years later.
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Old 06-24-2011, 03:01 PM   #4
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Re: Grilled Tuna with Pineapple Salsa

thanks, it looks like a lot of these seafood recipies have been setting here, I am gonna try another one tomorrow
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Old 12-23-2011, 11:59 PM   #5
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Re: Grilled Tuna with Pineapple Salsa

Ingredients
• 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 (6 ounce) tuna steaks
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
Directions
1. Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.
2. Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.
3. 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.
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