These Tuna Tacos with Chargrilled Pineapple are a quick and easy meal idea that can be on the table in under 30 minutes. 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 complemented by the sweetness and depth of chargrilled pineapple, this irresistible combination offers a flavor and a delightful twist on traditional taco recipes.
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.