PINEAPPLE PICO TUNA STEAKS
Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving., Drain and discard marinade. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.
Nutrition Facts : Calories 385 calories, Fat 9g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 41g protein. Diabetic Exchanges
GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA
Steps:
- Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
- Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
MARINATED PORK CHOP WITH PINEAPPLE SALSA
Steps:
- For the marinade:
- Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
- For the salsa:
- Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
- Preheat grill to medium heat.
- Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.
YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat a grill or grill pan to medium-high.
- Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
- Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
- Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.
BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
SPICED TUNA WITH PINEAPPLE GLAZE
This is a recipe that I found at another web site and adapted to suit our taste. This has a little bit of a kick. Serve this with jasmine rice to soak up the wonderful glaze!
Provided by PaulaG
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
- Remove from heat, cool, place in a coffee grinder and grind until fine.
- To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
- Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
- Add the catsup and cook an additional 5 minutes.
- Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
- Rub the tuna steaks on all sides with spice mixture.
- Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
- Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
- Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.
Nutrition Facts : Calories 466.3, Fat 9.9, SaturatedFat 2.3, Cholesterol 64.6, Sodium 2002.3, Carbohydrate 51.4, Fiber 5, Sugar 35, Protein 44.4
TUNA STEAKS WITH PINEAPPLE SAUCE
A caribbean inspired recipe that goes well with either tuna or swordfish steaks. Perfect for the grill too. Serve with an island style rice pilaf. Prep time does not include marinating time.
Provided by BoxOWine
Categories Tuna
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare marinade by combining marinade ingredients in shallow dish.
- Add tuna and coat with marinade.
- Cover and refrigerate at least 1 hr or more, turning occasionally.
- Prepare pineapple sauce by puree in blender until smooth.
- Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
- process until smooth.
- Gradually add olive oil.
- Heat large skillet over high heat.
- Add small amount of peanut oil to skillet so tuna does not stick.
- Remove tuna from marinade, season with salt to taste.
- Add tuna to skillet and cook until brown on each side, about 3 mins per side.
- Spoon sauce on plate.
- Place tuna on top of sauce.
- Serve.
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