Tuna With Pineapple And Peppers Recipes

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GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA



Grilled Tuna with Hot Pineapple-Papaya Salsa image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
4 tuna steaks (about 5 ounces each)
Salt and freshly cracked black pepper
1 cup diced pineapple
1 ripe papaya, peeled, seeded and diced
1/4 cup minced red onion
1 serrano chile pepper, seeded and minced
2 tablespoons fresh lime juice
2 tablespoons freshly chopped cilantro leaves
1 teaspoon hot chili oil
8 ounces somen noodles, cooked according to package directions

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.

SEARED TUNA WITH CHILE-PINEAPPLE SAUCE



Seared Tuna with Chile-Pineapple Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups jasmine rice
Kosher salt
2 tablespoons plus 1 1/2 teaspoons coconut oil, melted
1 tablespoon plus 1 teaspoon white wine vinegar
2 scallions, thinly sliced (white and green parts separated)
1/2 to 1 Fresno chile pepper, minced (remove seeds for less heat)
3/4 cup pineapple juice
Juice of 1 lime
1 1/2 cups thinly sliced red cabbage
2 tuna steaks (about 1 1/4 pounds total)
1 avocado, thinly sliced
1/2 cup salted corn nuts, lightly crushed

Steps:

  • Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
  • Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
  • Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
  • Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.

Nutrition Facts : Calories 610, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 56 milligrams, Sodium 757 milligrams, Carbohydrate 75 grams, Fiber 5 grams, Protein 42 grams, Sugar 7 grams

GRILLED TUNA WITH PINEAPPLE SALSA



Grilled Tuna with Pineapple Salsa image

When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 252 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

TUNA WITH PINEAPPLE AND PEPPERS



Tuna with Pineapple and Peppers image

I adapted this from a recipe found in "Outsmart Diabetes Cookbook". Not a big lover of fish, I really enjoyed the flavor of this one. Note that the cooking time includes 1 hour for marinating. This can also be done in a basket on the grill.

Provided by vverkin925

Categories     Tuna

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

4 (5 ounce) tuna steaks, approx
1 can pineapple ring, drained (reserve 3 tablespoons juice)
1/4 cup low sodium soy sauce
3 cloves garlic, chopped or pressed
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks

Steps:

  • In small bowl stir together the Soy Sauce, Garlic, Pineapple Juice and Ginger.
  • Place the Tune Steaks in a shallow dish and pour half the marinade over them.
  • Flip to coat both sides.
  • Place the Peppers and Pineapple in another dish and cover with remaining marinade.
  • Toss lightly to coat.
  • Cover both dishes and marinate in refrigerator for at least an hour.
  • Coat broiler pan with non-stick cooking spray.
  • Place the Tuna Steaks, Pineapple and Peppers on pan and broil for approximately 4-5 minutes per side.
  • You may use the marinade from the Pineapple and Peppers to baste while cooking.
  • DO NOT use the marinade from the tuna.

Nutrition Facts : Calories 230.8, Fat 7.1, SaturatedFat 1.8, Cholesterol 53.9, Sodium 588.5, Carbohydrate 5.5, Fiber 1.3, Sugar 2.3, Protein 34.6

AHI TUNA TACOS WITH PINEAPPLE SALSA



Ahi Tuna Tacos with Pineapple Salsa image

Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired.

Provided by Court

Categories     Mexican Fish Tacos

Time 55m

Yield 4

Number Of Ingredients 15

2 tablespoons ground black pepper
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons ground cinnamon
1 pound ahi tuna steaks
2 tablespoons olive oil
4 tablespoons fat-free sour cream
4 (10 inch) flour tortillas, warmed
½ whole fresh pineapple - peeled, cored, and diced
½ medium red onion, diced
2 tablespoons chopped fresh cilantro, or to taste
2 tablespoons lime juice
1 tablespoon crushed red pepper
2 teaspoons grated lime zest

Steps:

  • Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
  • Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
  • Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
  • Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

Nutrition Facts : Calories 474.9 calories, Carbohydrate 53 g, Cholesterol 53.8 mg, Fat 13.9 g, Fiber 5.5 g, Protein 34.8 g, SaturatedFat 2.6 g, Sodium 1680.3 mg, Sugar 10 g

PINEAPPLE-TUNA SALAD SANDWICHES



Pineapple-Tuna Salad Sandwiches image

From Weirton, West Virginia, Maida Knox offers this tasty twist on an old favorite. She mixes crushed pineapple and applesauce into tuna salad for a delectable treat that's perfect at lunch.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup unsweetened applesauce
2 tablespoons fat-free mayonnaise
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup unsweetened crushed pineapple, drained
1/4 cup finely chopped onion
1/2 teaspoon salt-free herb seasoning blend
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cans (6 ounces each) light water-packed tuna, drained and flaked
8 slices Italian bread
4 slices tomato
4 lettuce leaves

Steps:

  • In a small bowl, combine the applesauce and mayonnaise. Stir in the celery, green pepper, pineapple, onion, seasoning blend, garlic powder and pepper. Add tuna; mix well. Spread over four slices of bread; top with tomato, lettuce and remaining bread.

Nutrition Facts : Calories 310 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 715mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

SPICED TUNA WITH PINEAPPLE GLAZE



Spiced Tuna With Pineapple Glaze image

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

4 (6 -8 ounce) tuna steaks, about 1 1/2 inches thick
4 slices pineapple
1 tablespoon star anise, broken
1 tablespoon fresh ginger, finely minced
1 tablespoon ground turmeric
1 cinnamon stick, 3 inch, broken
1 teaspoon ground cloves
1 teaspoon crushed red pepper flakes
1 -2 teaspoon salt
1 teaspoon cardamom seed
1 teaspoon ground cumin
1 cup pineapple juice
1/2 cup white vinegar
1 tablespoon fresh ginger, finely minced
1/4 cup soy sauce
1/4 cup packed brown sugar
1/2 cup catsup
1/4 cup lime juice
1/4 cup cilantro, finely chopped
1 teaspoon white pepper

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 SALAD WITH HOT AND SWEET PEPPERS



Tuna Salad With Hot and Sweet Peppers image

Inspired by the oil-and-vinegar tuna salads of the Mediterranean, this version includes new-world peppers. Letting thin slices of hot and sweet peppers sit with vinegar and salt for a few minutes gives them a pickled taste without taking away their crispness. It also makes for a sharp dressing when mixed with the olive oil from oil-packed tuna. Celery and parsley bring freshness to this blend, which is wonderful on its own and versatile enough to be spooned over toast or tossed with lettuce or pasta.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, snack, weeknight, appetizer, main course, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 red, orange or yellow bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded if desired, thinly sliced
1 1/2 tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil
1/4 cup fresh flat-leaf parsley leaves, coarsely chopped

Steps:

  • Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
  • Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA



Yellowfin Tuna with Grilled Pineapple Salsa image

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

1 pineapple, peeled and cut into 1/2-inch-thick rounds
6 tablespoons olive oil
1/4 cup finely chopped red onion
1/4 cup minced red bell pepper
1/4 cup rice vinegar
2 jalapenos, seeded and minced
2 tablespoons freshly squeezed lime juice
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons minced garlic
1 1/2 teaspoons salt
Four 6-ounce yellowfin tuna steaks
1 tablespoon Creole Seasoning
Fresh cilantro sprigs, for garnish

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.

TUNA WITH ORANGE-PEPPER SALSA



Tuna with Orange-Pepper Salsa image

Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10

2 navel oranges, peeled and sliced
1 red bell pepper, ribs and seeds removed, diced
1/2 cup diced red onion
1/4 cup torn fresh mint leaves
1 tablespoon red-wine vinegar
Coarse salt and ground pepper
1 tablespoon vegetable oil, plus more for grates
4 tuna steaks (each 6 to 8 ounces and 3/4 inch thick)
1 teaspoon ground coriander
Boston lettuce (optional)

Steps:

  • Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
  • Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.

Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 3 g, Protein 48 g

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When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.
From preprod.tasteofhome.com


18 EASY AND TASTY TUNA PINEAPPLE RECIPES BY HOME COOKS
Cheese, ham & pineapple • Tuna and cheese • medium cut slices of bread, see my free from recipe link below • sunflower spread / butter as required • Cooked chicken, cheese & pesto • Cheese and pickle • Cooked sausage, cheese & baked beans • Cheese and tomato. 8 mins. 1 serving. [email protected] Free-From Cookbook.
From cookpad.com


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Top Asked Questions

How to make tuna tuna and pineapple tuna salad?
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.
How to cook tuna steak with pineapple sauce?
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.
How to cook fresh ahi tuna tacos?
Fresh ahi tuna tacos with a refreshingly light pineapple salsa. Add a pre-packaged slaw mix with a ginger dressing if desired. Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
What can I make with crushed pineapple and applesauce?
From Weirton, West Virginia, Maida Knox offers this tasty twist on an old favorite. She mixes crushed pineapple and applesauce into tuna salad for a delectable treat that’s perfect at lunch. In a small bowl, combine the applesauce and mayonnaise. Stir in the celery, green pepper, pineapple, onion, seasoning blend, garlic powder and pepper.

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