Seared tuna with grilled-pineapple salsa

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15 min


3 to 4 Servings

* PLUS Grilling Time: 4 minutes
Seared tuna with grilled-pineapple salsa

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.


  • 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


  • 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.