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Tuna Tacos with Chargrilled Pineapple
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 448 kcal
Course:
Main Course
Cuisine:
Mexican
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
Cup of Yum
Notes
- If your pineapple chunks are small, you can push them onto kebab sticks to make cooking easier on an outdoor grill.
Nutrition Information
Calories
448kcal
(22%)
Carbohydrates
53g
(18%)
Protein
29g
(58%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Cholesterol
38mg
(13%)
Sodium
785mg
(33%)
Potassium
544mg
(16%)
Fiber
5g
(20%)
Sugar
21g
(42%)
Vitamin A
2512IU
(50%)
Vitamin C
22mg
(24%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 448
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 785mg | 33% |
| Potassium | 544mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 2512IU | 50% |
| Vitamin C | 22mg | 24% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.