Seared tuna with grilled-pineapple salsa
Chatelaine
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* PLUS Grilling Time: 4 minutes
Yvonne Duivenvoorden
Fresh tuna steaks are always a treat. Sliced and served on a bed of baby greens, with our flavourful pineapple salsa, they go a long way.
Ingredients
-
1
plum
tomato
-
2
green onions
-
1/4 cup
chopped fresh
cilantro
-
8 cups
baby
mixed greens
-
2
tuna steaks
, about 150 g each
-
1 tsp
dark
sesame oil
-
2
slices
pineapple
, preferably fresh
-
vegetable
oil
Instructions
- Oil grill and heat barbecue to medium-high. Meanwhile, finely chop tomato and thinly slice green onion. Place in a bowl and stir in cilantro and chili-garlic sauce. Taste and add salt if needed. Divide greens between 3 or 4 dinner plates.
- Brush both sides of tuna with sesame oil. Place on grill. Lightly brush pineapple slices with vegetable oil and place beside tuna steaks. Barbecue fish for 2 to 3 min per side for medium-rare, or 1 to 2 min for rare. Cook pineapple until grill marks form and it is heated through, about 2 min per side.
- Coarsely chop warm pineapple and stir into tomato mixture. Thinly slice tuna and fan out over baby greens. Spoon salsa over the tuna and greens.
Nutrition (per serving)
- Calories
- 313,
- Protein
- 41 g,
- Carbohydrates
- 13 g,
- Fat
- 11 g,
- Fibre
- 2 g,
- Sodium
- 77 mg.
