Tuna Steaks with Pineapple and Tomato Salsa


1 medium tomato, chopped
8-oz pineapple chunks in own juice, drained & chopped
1 jalapeno pepper, seeded and minced
2 tbsp chopped fresh cilantro
1 tbsp minced red onion
1/2 tsp grated lime zest
2 tsp lime juice
1 lb (4 steaks) tuna steaks
1/2 tsp salt
1/8 tsp black pepper
2 tsp olive oil

Cooking Methods:

To make salsa, combine the tomato, pineapple, jalapeno, cilantro, onion, lime zest, and lime juice in a medium bowl.

Sprinkle the tuna steaks with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add tuna and cook 2 to 3 minutes on each side for medium-rare or cooked longer to your desired degree of doneness. Serve with the salsa.

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