Broiled Tuna With Pineapple Chipotle Salsa Recipes

Steps:

• Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly 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 in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
• Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

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.

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.

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.

Steps:

• 1. Peel and core the pineapple; dice the pineapple, reserving juice. Combine the pineapple, pineapple juice, and the next 6 ingredients in a medium bowl; stir well. Cover and let stand at room temperature at least 1 hour.
• 2. Place the steaks in a large, heavy-duty, zip-top plastic bag.
• 3. Combine the vinegar and the next 3 ingredients in a small bowl; stir well. Pour the marinade mixture over steaks. Seal the bag securely; place in a bowl. Marinate in the refrigerator at least 30 minutes or up to 1 hour, turning occasionally.
• 4. Remove the steaks from the marinade. Discard the marinade.
• 5. If using, soak the mesquite wood chips in water for 30 minutes; drain. Heat the coals, and place the wood chips directly on the hot coals. Grill the tuna steaks, covered, over hot coals (400 to 500 degrees) for 3 to 4 minute on each side or until the fish flakes easily when tested with a fork.
• 6. Remove the steaks to a serving platter; keep warm. Stir cilantro into the salsa mixture. Top the steaks with salsa. Garnish with ciilantro sprigs if desired.

Steps:

• PREPARE PONZU:.
• Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
• PREPARE SALSA:.
• Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
• PREPARE FISH:.
• Sprinkle fish with salt.
• Heat a large nonstick grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add fish; cook 3 minutes on each side or until desired degree of doneness.
• Cut each tuna steak diagonally across the grain into thin slices.
• Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
• Enjoy!

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.

Steps:

• Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
• Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
• Transfer tuna to plates. Spoon salsa alongside and serve.

Steps:

• Preheat the broiler or an outdoor grill.
• In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna. Cover with plastic wrap and let stand about an hour or until ready to broil.
• Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat. Broil about 3 minutes. If using the oven, leave the door partly open. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes. The center should remain pink.
• Serve with tomato and herb vinaigrette on the side.

Steps:

• 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.
• 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!

Steps:

• Preheat the broiler or prepare a medium-hot grill. If using the broiler, line a rimmed baking sheet with aluminum foil.
• To make the salsa: In a small bowl, mix together the pineapple, bell pepper, scallions, lime juice, olive oil, salt, and chipotle chile. Let stand, covered, at room temperature while you prepare the tuna.
• To make the tuna: Coat the tuna with the olive oil and season with salt and pepper. Place the tuna on the prepared baking sheet or, if grilling, place it on the grill. Broil, 4 inches from the heat, or grill for 3 minutes per side, or until the tuna is cooked to desired doneness. Serve topped with the salsa.