Finding beautiful pieces of fresh tuna at the market is all the inspiration I need to figure out what I’m making for dinner. My husband Scott grilled the tuna while I made the pineapple salsa. After a day of golf in Maui this was a simple, healthy and tasty meal to make together in our home away from home!
I cut up a pineapple, used half for the salsa and saved the other half for breakfast, yummy, all ready have another meal planned.
I used cilantro, lemon grass, lime juice, jalapeno pepper, scallions, ginger and garlic in my salsa. The pronounced flavors of the lemon grass and lime juice complement the pineapple while the other ingredients add some nice heat and spice to the grilled tuna.
Ingredients and Directions
Find yourself a couple of beautiful pieces of ahi tuna, fire up the grill, brush on a little olive oil, salt and pepper. Grill for a few minutes on each side depending on how rare you like your tuna. I like it rare!
Make the salsa while you’re heating up the grill
1 pineapple, cut in small cubes, half for salsa and half for breakfast
1/2 lime, juiced
1-2 tablespoons chopped cilantro
1 tablespoon minced lemongrass
1 tablespoon minced scallions
1 teaspoon grated fresh ginger
1 minced garlic
1/2 jalapeno minced
sea salt and freshly ground pepper to taste
Place all the ingredients in a medium size bowl, mix together and serve on the grilled tuna.
Makes enough salsa for 4 servings