Ingredients
Chipotle Salsa:
- 1 cup diced pineapple, preferably fresh
- 1/4 cup finely diced green bell pepper
- 3 tablespoons finely chopped scallions (white and light green parts)
- 1 lime, juiced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon seeded and minced chipotle chile in adobo sauce
Grilled Tuna:
- 4 (8-ounce) tuna steaks
- 2 tablespoons olive oil
- House Seasoning, recipe follows
Directions
For the salsa:
In a small bowl, mix all the salsa ingredients together. Cover and let stand at room temperature until ready to serve.
For the tuna:
Light the grill or preheat the broiler.
Coat the tuna steaks with the oil and sprinkle with House Seasoning. Transfer the steaks to a baking sheet, if broiling, or put them on the grill. Broil or grill the fish until cooked to desired doneness, about 3 minutes per side. Transfer to a serving platter and serve topped with the salsa.
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix all the ingredients together and store in an airtight container for up to 6 months.
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By tabithadence
schenectady, NY
on January 15, 2012
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Wow- another great recipe from Paula!! My kids even loved this. Everything came out perfect, and my tuna was way better than eating at a restaurant and paying $25.00 a plate! I'm a BETTER chef!! Thanks Paula- love ya dear!!
By doron 725
brick nj
on August 08, 2011
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made this but did not have pineapple so i used peaches instead and came out great
By Becky MacEachen
Upstate, NY
on July 12, 2011
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One of my favorite recipes yet and I'm usually not a fan of Paulas. The salsa paired perfectly with the tuna, which did not need more then to be grilled a few minutes on each side. I used all fresh ingredients and threw in some red peppers into the salsa for a pop of color. Will definitely be making this recipe again and again, it was a great, healthy summer dinner on the grill.
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