This recipe is courtesy of Paula Deen, and something I tried last week and recommend!
CHIPOTLE SALSA
1 cup diced pineapple, preferably fresh
1/4 cup finely diced green bell pepper
3 tablespoons finely chopped scallions
1 lime, juiced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon seeded and minced chipotle chile in adobo sauce (or any hot, small pepper that you would like)
Mix all the salsa ingredients together. Cover and let stand at room temperature until ready to serve.
GRILLED TUNA
4 (8 oz) tuna steaks
2 tablespoons olive oil
sesame seeds
Coat the tuna steaks with the oil and sesame seeds. Throw the steaks on a grill and cook until desired doneness (usually rare), about 3 minutes per side.
Put tuna steaks on platter and top with salsa.
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