These Tuna and Chargrilled Pineapple Tacos are amazing! Slightly spiced tuna is seared and then stuffed into flour tortillas with a sweet and sour Chargrilled Pineapple Salsa.
Today marks two years since my Granny passed away. Sadly she lost a battle with her kidneys! But she lives on in the memories of her 10 grandchildren!
I am sure we all remember different aspects of her life and her interaction with us. For me, I remember her love of reading, her love of books and her love of fish (and chips). She used to buy and sell used books, and (until the fire) I had several old editions of Enid Blyton books she had given me.
She also used a lot of salt; now I like salty foods, I add more than I probably should to my chips, but my Granny took it to another level, she would shake the shaker for what seemed like 5 minutes. Fish, chips, mushy peas, bread and butter and a cup of tea. (It is something the Northerners of England are known for!!!) But meals out at her favourite fish and chip shop are memories I hold dear. And her love of the salt pot 😉
She loved fish, and I owe my first taste of fresh tuna (and fresh swordfish) to her. Until I was at university I was anti-tuna. (I was anti mayo too but that is a whole other story!!!) Tinned tuna was something that I hated (I actually still do!) Mix it with mayo and you could watch me run a mile – ha….be worth doing it now just to see if I could still move that fast 😉
So tuna was a no no for me. But I remember the conversation with my Granny so clearly. She has been to her local fishmonger to buy some fish for Friday lunch, and he had suggested tuna steaks. Loving her food, like I do, she wasn’t impressed with the size of the steak, but he assured her they were meaty and filling. So she bought them, got them home and cooked them as he suggested. Given how many times she told me about fresh tuna I think you can be assured that she loved it!!! She told me the story several times, insisting that I should try fresh tuna! So when I finally did buy a fresh tuna steak, I was blown away and rang Granny to say she was right. Which is when she suggested swordfish; her latest recommendation from the local fishmonger (who I think of as Barry – no idea why!!!!! – Perhaps that was his name and I just don’t remember!!!)
Anyway, I loved tuna, I loved swordfish and several years later (again on ‘Barry’ and Granny’s recommendation) I tried and loved shark! I can’t imagine not eating tuna/swordfish now (although I still detest the tinned stuff) But those meaty fishes are something that I enjoy at least once a fortnight. So ‘Thank you Granny x’.
Which is how we get to these tuna tacos! I came up with this dish last week as I wanted to make a tuna salsa. It was delicious on it’t own, but when I wrapped it inside tacos I knew I had stumbled upon something good. The meaty spiced tuna, mixed with the zingy lime and the sweet smokey pineapple. Man that is a little mouthful of heaven!!! So although it isn’t #TacoTuesday I am sharing this anyway. Because it is for my Granny and her love of fish and 2 because tacos aren’t just for tuesdays! That is just unfair!
Why not make your own soft tortilla wraps with my simple recipe. Find it here.
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Tuna and Chargrilled Pineapple Tacos
- 2 thick tuna steaks (about 7ox/200g each)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp ground cumin
- 5 rings of pineapple
- 1/3 of a large red onion
- 1 small green jalapeno pepper
- juice of 2 limes
- 1/2 tsp salt
- 1 large handful fresh cilantro leaves
- 6 flour tortilla (get my recipe)
- Place tuna in shallow bowl, dress with the olive oil, smoked paprika and ground cumin. Set aside.
- Meanwhile, preheat a grill pan over very high heat.
- Place the pineapple rings directly on the grill pan and don't touch it. You want the pineapple to caramelise and get the beautiful char lines on it.
- When the pineapple is charred, remove it from the grill pan and set aside to cool.
- Chop the red onion and jalapeño into fine dice, place in a non-reactive bowl, squeeze over the juice of the limes and sprinkle over the salt.
- Chop the pineapple into chunks and mix everything together.
- Get the grill pan searingly hot again and cook the tuna for 30 seconds on one side, flip over and cook for another 30 seconds. Turn again (try to get the grill lines going in the opposite direction) and cook for 30 second. Flip once last time and cook for a further 30 seconds. (So a total of 1 minute on each side)
- Take a sharp knife and cut the tuna into thin strips.
- Chop the coriander and mix through the salsa.
- Serve everything in warmed flour tortilla.
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