Grilled Tuna with Pineapple Salsa

Take your taste buds to the tropics with this tantalizing combination of grilled fish, vegetables, and pineapple salsa. In this recipe, chef Brett Cary simplifies restaurant-style techniques so that you can have a high-end dining experience right in the comfort of your home. Perfect for summer barbeques and date nights. And since it’s made with Fair Trade Certified™ tuna, you know that your elegant meal helps fishermen put food on the table for their own families. How’s that for a memorable meal?

Recipe appears in: 6 Recipes for Making the Seafood Switch, Seafood Recipes, Fair Trade Recipes That Are Perfect for Summer



For the pineapple salsa

  • 1 Fair Trade Certified pineapple
  • 1 Fair Trade Certified jalapeño, seeded and diced
  • 1 oz fresh ginger, minced
  • 1 oz red onion, minced
  • 1/2 cup cilantro leaves
  • 1/2 cup diced tomato
  • 2 Fair Trade Certified limes, squeezed
  • 3 tbsp Fair Trade Certified coconut oil
  • Salt

For the grilled vegetables

  • 1 bunch Fair Trade Certified asparagus
  • 1 onion, sliced into 1/4 inch thick slices
  • 1 Fair Trade Certified lime
  • Fair Trade Certified ground black pepper
  • Olive oil
  • Salt

For the tuna

  • 2 Fair Trade Certified Natural Blue Ahi Tuna Steaks, thawed
  • 2 tbsp salt
  • 1 tsp chipotle chili powder
  • 2 tsp Fair Trade Certified ground black pepper
  • 1 Fair Trade Certified lime

Preparation Instructions

Makes 2 servings

Make the pineapple salsa

  1. Heat grill to medium. Clean and oil cooking surface. 
  2. Trim pineapple and slice into 1/4"-thick rounds. Mix coconut oil, minced garlic, and ginger, and brush over pineapple slices. Arrange slices on the grill, sprinkle with salt, and flip when well caramelized (you may have to move the slices around frequently to avoid burning them). Meanwhile, mix remaining salsa ingredients in a large mixing bowl.
  3. Remove grilled pineapple and set aside to cool. Once it's cool enough to handle, dice pineapple and discard core. Add to other salsa ingredients and adjust seasoning with fresh lime juice and salt to taste. Cover and refrigerate until you're ready to serve.

Grill the vegetables and tuna

  1. Heat grill to medium high. Clean and oil cooking surface. 
  2. In a mixing bowl, coat vegetables with olive oil and sprinkle with salt and black pepper. Arrange vegetables on grill and cook until desired level of char is achieved. Squeeze lime juice on top in last minute of cooking. 
  3. Take vegetables off the grill and heat grill to high.
  4. Mix salt and spices and rub the mixture on the tuna.
  5. Place the tuna diagonally across grill grates and rotate 90 degrees after about a minute. Flip and repeat. Proceed to Step 6 or continue to flip until tuna has reached desired level of doneness (note: tuna is best served rare).
  6. Serve immediately, topped with pineapple salsa and grilled vegetables.