Yellowfin Tuna with Grilled Pineapple Salsa
- 1 pineapple, peeled and cut into 1/2" thick rounds
- 6 Tbsp olive oil
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, minced
- 1/4 cup rice vinegar
- 2 jalapeños, seeded & minced
- 2 Tbsp lime juice, freshly squeezed
- 1 Tbsp fresh cilantro, finely chopped
- 1–1/2 tsp garlic, minced
- 1–1/2 tsp salt
- Four 6-oz yellowfin tuna steaks
- 1 Tbsp Emeril's Essence Creole Seasoning
- Fresh cilantro sprigs, for garnish
- Preheat a grill or grill pan to medium-high.
- Brush both sides of the pineapple slices with 1 Tbsp olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2–3 minutes per side. Remove from the grill and allow to cool to room temperature.
- Dice the pineapple slices (discard the tough core portions) and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapeños, lime juice, cilantro, and garlic. Drizzle with 3 Tbsp of the remaining olive oil and stir well to combine. Season with 1/2 tsp of salt. Set aside.
- Season tuna steaks with remaining 1 tsp salt and the Original Essence and brush with the remaining 2 Tbsp olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer.
- Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.
Recipe provided by Emeril Lagasse.