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Grilled Tuna with Pineapple Chipotle Salsa

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 cup diced preferably fresh pineapple
  • 1/4 cup finely diced green bell pepper
  • 3 tablespoons white and light green parts, finely chopped scallions
  • 1 juiced lime
  • 3 tablespoons divided olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon seeded and minced chipotle chile in adobo sauce
  • 4 (8 oz) tuna steaks
  • Paula Deen's House Seasoning


For the salsa:

In a small bowl, mix pineapple, bell pepper, scallions, lime juice, 1 tablespoon oil, salt and chile together. Cover and let stand at room temperature until ready to serve.

For the tuna:

Light the grill or preheat the broiler.

Coat the tuna steaks with the 2 tablespoons oil and sprinkle with House Seasoning. Transfer the steaks to a baking sheet, if broiling, or put them on the grill. Broil or grill the fish until cooked to desired doneness, about 3 minutes per side. Transfer to a serving platter and serve topped with the salsa.