Marinated Tuna and Pineapple Salsa

Kitchen Tested
  • Yield 6 servings

A perfect low-fat entree for entertaining, the tuna is cooked on the grill just before serving.


Pineapple Salsa:
1 (16-ounce) can pineapple, drained
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup finely chopped red onion
3 tablespoons minced fresh cilantro
1 tablespoon seasoned rice vinegar
1/4 cup finely chopped green onions
1/8 teaspoon crushed red pepper flakes
Salt and pepper to taste
1/2 cup seasoned rice vinegar
1/2 cup finely chopped green onions
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper flakes
6 Ahi tuna steaks (about 1-inch thick)
Pineapple Salsa


  1. To prepare the salsa:  In a large non-aluminum bowl, combine all the ingredients and adjust seasoning.  Refrigerate until ready to serve.  Makes about 3 cups.
  2. To prepare the tuna:  In a shallow non-aluminum bowl, combine the vinegar, onions, mustard and pepper.  Coat the tuna with the marinade and marinate for several hours, refrigerated, turning occasionally.
  3. Light a fire in a charcoal grill or preheat the broiler.
  4. Remove the tuna from the refrigerator 30 minutes before cooking.  Broil or grill the tuna 4 to 6 inches from the broiler or very hot coals, 4 to 5 minutes per side for rare to medium rare doneness.



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