This salsa is great with almost any grilled fish. It also makes a great salsa for chips. Also, it’s great either at room temperature or chilled.
- 4 6-8 oz. tuna steaks
- 2 cups fresh pineapple, diced
- 1 cup red pepper, diced
- ½ cup cilantro, chopped
- ¼ cup red onion, finely chopped
- 3 tbsp. jalapeño pepper, finely chopped, stemmed and seeded
- 1 clove garlic, minced
- 1 lime, juiced
- salt, to taste
- Combine all ingredients in a large bowl, except tuna steaks, mix thoroughly and season with salt to taste. Set aside or chill in the refrigerator.
- Season tuna