These Tuna Tacos with Chargrilled Pineapple are a quick and easy meal idea that can be on the table in under 30 minutes.Â
They combine fresh seared tuna with chargrilled pineapple's sweet, smoky allure. They are just bursting with flavor and make an easy midweek meal or an impressive fun date night dinner. Or serve them to guests with a margarita for Tuna Taco Tuesday.
The lightly seared tuna is sliced and stuffed into soft flour tortillas and complemented by the sweetness and depth of chargrilled pineapple and a crisp bite of red onion, the aromatic hit of cilantro, and bright zesty lime. This irresistible combination offers a flavor and a delightful twist on traditional taco recipes.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Fresh tuna steaks:Â You can often buy great quality tuna steaks from the fish counter at the grocery store. Since the tuna is only lightly cooked, you want a sushi/sashimi grade tuna.Â
Pineapple:Â I try to use the precut chunks from the grocery store, but the recipe works with canned pineapple, too.
Lime juice:Â Fresh limes are best here; the flavor is much better than a squeezy bottle.
Flour tortilla:Â I buy the small 'street' taco size or make my own using his recipe.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Let the tuna come to room temperature before you cook it. Otherwise, you will find the center of your fish is still cold once cooked.
- There is a quick marinade on the tuna; it doesn't need to sit there long. Just while the pineapple chars.
- If your pineapple chunks are small, you can push them onto kebab sticks to make cooking easier on an outdoor grill.
- When you first put the pineapple on the grill/griddle, it will seem like it is sticking. Try not to touch it; it will naturally release from the bars once it has an excellent char.
- When chopping the pineapple for the salsa, keep any liquid and add that to the bowl as well.
Why You'll Love These Tuna Tacos with Chargrilled Pineapple
They are a fun take on Taco Tuesday. The tuna and pineapple give that tropical vibe, so it will make you feel happy. It is a great meal to serve guests as it is slightly different. Using tacos makes a small amount of tuna go further.
Recipe Adaptions/Substitutions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Swap the fish: Switch the tuna for some salmon or swordfish.
- Add extra veg: Shredded cabbage and carrot add a great crunch. You can also add capsicum to the salsa.
- Add a creamy element: Chipotle sauce mixed with sour cream will give you a lovely creamy sauce. Or add a little tahini mixed with mayo.
- Swap the fruit: Use peaches, apricots, or mangoes for something different.
- Char the limes: When you add the pineapple to the grill, add the limes halves too. The sugars in the citrus caramelize and add a great flavor to the salsa.
Wine Pairing
The sweet pineapple and fresh tuna would pair beautifully with a fruity dry Riesling. Or pick a minerally dry Veltliner or Verdelho. Or a luscious fruity white grenache. For red wine drinkers, go for a fruity light red like Pinot Noir or Gamey.
Enjoy x
If you make this Tuna Tacos with Chargrilled Pineapple, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Tuna Tacos with Chargrilled Pineapple
Ingredients
- 2 tuna steaks about 7oz/200g each
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 2 cups pineapple chunks
- ½ red onion finely chopped
- 1 green jalapeno pepper finely chopped
- 2 limes
- ½ teaspoon salt
- 1 large handful fresh cilantro leaves roughly chopped
- 8 flour tortillas
Instructions
- Place tuna in a shallow bowl and dress with olive oil, smoked paprika, and ground cumin. Set aside.2 tuna steaks1 tablespoon olive oil1 teaspoon smoked paprika¼ teaspoon ground cumin
- Meanwhile, preheat a grill/griddle pan over very high heat. Or heat the outdoor grill on high.
- Place the pineapple chunks directly on the grill pan, and don't touch it. You want the pineapple to caramelize and get the beautiful char lines on it. (see note 1 if you are cooking on an outside grill.)2 cups pineapple chunks
- When the pineapple is charred, remove it from the pan and set aside to cool.
- Chop the pineapple into small chunks.
- Place the chopped red onion, jalapeno, and pineapple chunks into a non-reactive bowl, squeeze over the juice of the limes, and sprinkle over the salt. Set to one side.½ red onion1 green jalapeno pepper2 limes½ teaspoon salt
- Get the grill pan searingly hot again, 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 seconds. 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.
- Mix the chopped cilantro through the salsa.1 large handful fresh cilantro leaves
- Serve everything in warmed flour tortillas.8 flour tortillas
Notes
- If your pineapple chunks are small, you can push them onto kebab sticks to make cooking easier on an outdoor grill.
Nutrition
Nutrition is per serving
Tina says
I made it! Unfortunately I don't do social media so, no pucs! But it was fantabulous. A delicious twist to our normal tuna tacos.
Claire McEwen says
Oh I am so pleased you enjoyed it 🙂
Cx
Dorothy Dunton says
Hi Claire! OMG you sound just like me! I hate canned tuna especially when I see it is mushed up with mayo! Yuck! However I really, really love fresh tuna, shark and swordfish cooked rare! And you know I love pineapple, especially when it is grilled! Stuff this in a tortilla and I am one happy woman!
Claire McEwen says
You see Dorothy, this is why I love you. We so similar! x