Grilled Tuna Steaks With Pinapplepapaya Salsa Bonito A La Parilla Con Salsa De Pina Y Papaya Recipes

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.

Steps:

• Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

Steps:

• Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., 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.

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.

Steps:

• 1. Light grill or preheat broiler. Coat tuna steaks with olive oil all over and season well with seasonings in the shaker. Put on the grill or under the broiler. Grill tuna about three minutes on each side. Turn only once after three minutes to the other side to grill or broil. Do not over grill or tuna will be dry. Tuna should be a little rare or pink inside. Remove fish to a platter cover let rest.
• 2. Pineapple/Papaya Salsa Mix in a large bowl diced pineapple, papaya, onion, serrano pepper, cilantro,minced garlic, lime juice, pineapple juice, agave syrup, oil, salt and black pepper. Mix well You can make this Salsa before hand and refrigerate. Take out about half hour before grilling the fish. Serve this salsa on top of your fresh grilled tuna steaks. Enjoy
• 3. You can use this delicious salsa over any grilled seafood dish. Enjoy

Steps:

• Salsa:.
• Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
• Tuna:.
• Prepare an outdoor grill and heat to medium high heat.
• Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
• Serve each tuna steak with a scoop of mango-papaya salsa.