This grilled tuna steaks with pineapple salsa packs the perfect punch of savory, sweet and spicy. Did I mention it is ready in less than 30 minutes? I love a quick dish that really packs a punch.
Funny story, the first time that I cooked tuna steaks to cooked them to death. I mean they were so sad. And dry. And tough. Just sad. They were so bad that I never cooked Tuna steaks again for years. Those Tuna steaks taught me a lesson- RESPECT THE FISH.
So I went to my local fish master- my mom. She is known for her skills with the fish. Apparently the key to grilling fish is to baste it just like you would chicken, turkey or steaks. Such a simple tip but my mind was blown.
But it did change my fish game. I have had so much success with 1). marinating the fish and 2). basting the fish while it is on the grill. While it is cooking I am constantly basting it to maintain moisture. Because no one wants a dry fish.
Another great tip is to watch the Tuna steaks. Something kinda cool happens- once the steak hits the grill you will literally see the cooking process in real time. the Tuna will move from a bright red color to a beautiful brown color. Kinda declaring that it is ready to be devoured.
After you flip the steak on the other side and the red center line gets thinner you are closer to the Tuna being done. I know my husband likes his steak well done and I like it medium well. And the great thing about grilling is that you can easily customize the cooking time. So in some pictures the steak is well done and in others it is medium well. Of course you can also sear it on both side for a more rare Tuna steak. But that is the great thing about grilling fish- it is all in your hands.
The perfect way to add some color and extra spice to this meal is to whip up a super easy chunky pineapple salsa. I mean its just flavors on top of flavors. Oh, on another note I might be going a little pineapple crazy.
I know this post has been filled with tons of tip but I really wanted you guys to learn from my mistakes. It took me years to garner the courage to cook Tuna steaks again. I hope I save someone the trauma. This Tuna steak is super simple and packed with bold flavors. Make it tonight.
- 2 Tablespoon Sesame Oil
- 4 6 oz Tuna Steaks 1 inch in thickness
- 1/2 Cup Low Sodium soy sauce
- 1/2 Teaspoon Crushed red pepper
- 2 Cloves Garlic Crushed
- 1/2 Cup Orange Juice
- 2 Sprigs Thyme
- 2 Teaspoon Blackpepper
- 1 Tablespoon Rice Wine Vinegar
- 1 Cup Fresh Pineapple Chopped
- 1/2 Cup Tomatoes Seeded and chopped
- 1/2 Cup Cilantro Minced
- 1/4 Cup Onions Minced
- 1/8 Teaspoon sea salt
- 1 Habanero Pepper Seeded
- 1 Lime Juiced
Toss all ingredients together in a large bowl. Serve immediately or cover and chill until ready to use.
In a large bowl, mix together the orange juice, soy sauce, sesame oil, lemon juice, garlic, thyme, and pepper. Set aside 1/2 the marinade. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Oil grill grate. Cook the tuna steaks for 4 minutes, then turn and baste with the marinade. Cook for an additional 4 minutes, or to desired doneness. Baste the fish continually. Ensuring that the fish remains moist. Remove from the grill and allow to sit for 5 minutes. Serve with salsa.