Ingredients
Chipotle Salsa:
1 cup diced pineapple, preferably fresh
1/4 cup finely diced green bell pepper
3 tablespoons finely chopped scallions (white and light green parts)
1 lime, juiced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon seeded and minced chipotle chile in adobo sauce
Grilled Tuna:
4 (8-ounce) tuna steaks
2 tablespoons olive oil
House Seasoning, recipe follows
Directions
For the salsa:
In a small bowl, mix all the salsa ingredients together. Cover and let stand at room temperature until ready to serve.
For the tuna:
Light the grill or preheat the broiler.
Coat the tuna steaks with the oil and sprinkle with House Seasoning. Transfer the steaks to a baking sheet, if broiling, or put them on the grill. Broil or grill the fish until cooked to desired doneness, about 3 minutes per side. Transfer to a serving platter and serve topped with the salsa.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all the ingredients together and store in an airtight container for up to 6 months.