Grilled Tuna With Pineapple Salsa Recipes

YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA

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.

GRILLED TUNA WITH PINEAPPLE SALSA

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.

GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA

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.

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

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.

GRILLED TILAPIA WITH PINEAPPLE SALSA

Steps:

• For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.

GRILLED TUNA WITH PINEAPPLE-NECTARINE SALSA

Steps:

• Combine marinade ingredients in an airtight plastic bag.
• Add fish and turn bag to coat.
• Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
• Meanwhile, combine salsa ingredients in a medium bowl.
• Cover and refrigerate.
• Preheat grill (or broiler) on medium-high.
• Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork.
• To serve, place fish on dinner plates.
• Top with salsa.

GRILLED YELLOWTAIL TUNA AND PINEAPPLE SALSA

Steps:

• Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
• Salsa can be made 1-2 hours in advance, no need to chill.

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Steps:

• Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
• Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
• Transfer tuna to plates. Spoon salsa alongside and serve.

GRILLED TUNA WITH PINEAPPLE SALSA

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.