Tuna and Chargrilled Pineapple Tacos
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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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- 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.
Calories: 224kcal | Carbohydrates: 23g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 42.2mg | Potassium: 26.4mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1425IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 1.8mg