Bursting with flavor from a do-it-yourself marinade, these tuna steaks are loaded with pico de gallo made from pineapple, tomatoes, lime juice and a nice but powerful kick of jalapeno.
—SALLY SIBTHORPE SHELBY TOWNSHIP, MI
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1/2 cup tequila
3 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon chili powder
1 tablespoon olive oil
1 teaspoon salt
4 tuna steaks (6 ounces each)
PICO DE GALLO
1 cup chopped fresh pineapple
1 plum tomato, finely chopped
1/3 cup finely chopped onion
1/4 cup minced fresh cilantro
2 tablespoons minced seeded jalapeno pepper
2 tablespoons lime juice
1 tablespoon olive oil
2 teaspoons grated lime peel
1/2 teaspoon salt
1. In a large resealable plastic bag, combine the first six ingredients. Add the tuna; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate pico de gallo until serving.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 385 cal., 9 g fat (1 g sat. fat), 77 mg chol., 974 mg sodium, 20 g carb., 2 g fiber, 41 g pro. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fat.