Thursday, August 4, 2011

Yellowfin Tuna with Fresh Pineapple Salsa





This light and delightful meal was inspired by a trip to Key Largo last November.  We traveled down to Florida for a few days of warm weather and scuba diving.  The florida key's are a great little spot to get some sun and relax right before the holidays ramp up.  This past weekend we were reminiscing about the trip and all the good meals we had.  There is nothing in the world like fresh seafood!   One particular meal that stood out in my memory was a grilled tuna topped with fresh pineapple salsa… So delicious!


Yellow fin tuna is a tender yet mild fish that makes is great for grilling and eating a tad bit rare.  For the finest taste, look for sashimi grade tuna, also known as ahi tuna.  


Fresh cut pineapple is by far tastier than the canned variety.  Pineapple salsa is absolutely delicious and can be used for many other things too!  It will keep for 1-2 days, as long as it is covered and in the fridge.  Make a little extra and serve with tortilla chips as snack :)


Fresh Pineapple Salsa

 
2 cups of freshly diced pineapple
1/2 cup of chopped cilantro
1/4 cup of red onion finely chopped
1 habanero pepper, stemmed, seeded, and finely chopped
Juice of 1 lime (about 2 tablespoons)
1/8 a teaspoon of salt

Method

Slice the top of pineapple and the bottom off.  Stand the pineapple on its side and with a sharp knife, slice sides of pineapple off.  Cut the pineapple into small slices and then remove the core of each slice.  (The core tends to be hard to eat, but I’ve had some pineapples were it was soft).  Dice the remaining pineapple into small pieces.


Toss all of the ingredients into a bowl and chill for a couple of hours to let the flavors marinate.

Yellow Fin Tuna

2 thick pieces of tuna (the thicker the better, mine were about 1.5”)
1 teaspoon garlic powder
Sea Salt
Ground Pepper

Method

Season each side of the fish with garlic powder, fresh ground pepper and sea salt.  
Heat grill to medium high heat.  Grill each side for about 4-5 minutes, until inside of the fish is a nice medium rare.  Top with pineapple salsa! Enjoy!

2 comments:

  1. Jess - love the recipe! I started doing my tuna in a pan instead of on the grill since I like my tuna pretty rare. You can get the pan nice and hot and just cook each side of a 1.5 - 2 mins. I am having tuna tomorrow night and can't wait to try the nwe recipe!

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  2. Nice!!! Chris likes his really rare too. Since we got the cast iron pan, I use it all the time, they are so good for this kind of stuff! Let me know how it turns out!

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