Seared tuna with grilled-pineapple salsa
4
- Prep Time15 min
- Total Time15 min
- Makes3 to 4 Servings
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 41g, Carbohydrates 13g, Fat 11g, Fibre 2g, Sodium 77mg.
