Marinated Tuna and Pineapple Salsa

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 214
  • Fat 2g
  • Saturated Fat 1g
  • Cholesterol 68mg
  • Sodium 121mg
  • Carbohydrate 16g
  • Fiber 2g
  • Protein 33g