Grilled Tuna with Pineapple Chipotle Salsa (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
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 |
4 (8-ounce) tuna steaks |
2 tablespoons olive oil |
house seasoning, recipe follows |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. For the salsa:
2. In a small bowl, mix all the salsa ingredients together. Cover and let stand at room temperature until ready to serve.
3. For the tuna:
4. Light the grill or preheat the broiler.
5. 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.
6. House Seasoning:
7. Mix all the ingredients together and store in an airtight container for up to 6 months.
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