SOUTHWESTERN TUNA WITH GRILLED PINEAPPLE AND SWEET ONIONS

By Joelene

Ingredients

• Pineapple Marinade:
• 1/4 cup olive oil
• 1/4 cup pineapple juice
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced fresh oregano or cilantro
• 4 (6- to 8-ounce) tuna steaks (about 11/4 inches thick; may substitute swordfish)
• Spice Rub:
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 tablespoon fresh-cracked black pepper
• 1/2 tablespoon kosher salt
• Vegetable oil, for brushing
• Grilled Fruit and Vegetables:
• 4 (1/2-inch-thick) slices fresh pineapple
• 4 (1/4-inch-thick) slices sweet onion, such as Vidalia
• Vegetable oil, for brushing
• 2 limes, halved

Preparation

Step 1

To make marinade: In a nonreactive shallow bowl, combine the oil, juice, garlic, jalapeno pepper and oregano or cilantro. Add the tuna and turn to coat. Cover and refrigerate, turning once, 2 hours.

To make rub and fish: In a small bowl combine the chili powder, cumin, garlic powder, pepper and salt; set aside.

Preheat the grill on high. Transfer the tuna to a platter, discarding the marinade. Sprinkle both sides of each tuna steak with the spice rub. Lightly brush the grill rack and both sides of the fish with oil. Grill the fish over high heat 5 to 6 minutes.