INGREDIENTS
Salsa:
1 cup diced pineapple, preferably fresh
¼ cup finely diced green bell pepper
3 TBSP. finely chopped scallions
1 lime, juiced
1 TBSP. olive oil
½ tsp. salt
½ tsp. seeded and minced chipotle chile in adobo sauce
Tuna:
4 tuna steaks
2 TBSP. olive oil
DIRECTIONS
In a small bowl, mix all the salsa ingredients together.
Cover and let stand at room temperature until ready to serve.
Light the grill or preheat the broiler.
Coat the tuna with the oil and sprinkle salt, pepper and garlic powder on both sides of the steaks.
Transfer fish to a baking sheet, if broiling, or put them on the grill.
Broil or grill fish until cooked to desired doneness. Check after 3 minutes per side.
Transfer to a serving plate and top with the salsa.
Serves 4.
