Ingredients Jump to Instructions ↓

  1. 1 cup diced pineapple , preferably fresh

  2. 1/4 cup finely diced green bell pepper

  3. 3 tablespoons finely chopped scallions (white and light green parts)

  4. 1 lime , juiced

  5. 1 tablespoon olive oil

  6. 1/2 teaspoon salt

  7. 1/2 teaspoon seeded and minced chipotle chile in adobo sauce

  8. 4 (8-ounce) tuna steaks

  9. 2 tablespoons olive oil House Seasoning, recipe follows

  10. 1 cup salt

  11. 1/4 cup black pepper

  12. 1/4 cup garlic powder

Instructions Jump to Ingredients ↑

  1. For the salsa: In a small bowl, mix all the salsa ingredients together. Cover and let stand at room temperature until ready to serve. For the tuna: Light the grill or preheat the broiler. 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. Mix all the ingredients together and store in an airtight container for up to 6 months.


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