So I'm back to posting again. Things have been tough here lately, but things are getting back to normal now. This weeks Paula was anything goes. I am tryingto eat healthier. So I decided to make this tuna dish. It came out yummy.
1 cup diced pineapple, preferably fresh (I used canned)
1/4 cup finely chopped green bell pepper
3 tbsp finely chopped scallions (white and green parts)
1 lime, juiced
1 tbsp olive oil
1/2 tsp salt
1/2 tsp seeded and minced chipotle chili in adobo sauce
4 (8-ounces) tuna steaks
2 tbsp olive oil
Paula Deen House Seasoning
For the salsa:
In a small bowl, mix together all the salsa ingredients together. Cover and let stand at room temperture until ready to serve.
Light the grill or preheat the broiler.
Coat the tuna steaks with the olive oil and sprinkle with house seasoning. Transfer the steaks to a backing sheet, if broiling, or put them on the grill. Broil or grill the fish intil cooked until desired doneness, about 3 minutes per side. Transfer to a serving platter and serve topped with the salsa.