Grilled Tuna with Pineapple Relish

I'm making a concerted effort to try and eat healthier. Fish always seems to fit into the category of 'healthy living', so fish it is!  Tuna, to be exact.

One of my favorite cookbooks containing wonderful seafood recipes is The Beach House Cookbook.  This book has a plethora of lighter-fare recipes full of great flavor, and the Grilled Tuna with Pineapple Relish did not disappoint.  The bulk of the recipe concentrates on the relish:  a little chopping, a little grating, a little squeezing, and it's made.  Though the recipe doesn't call for it, I also added a teaspoon of finely minced jalapeno, which added just a hint of heat. With all that lovely flavor, the fresh tuna only needs a dribble of olive oil and some s&p before going onto the grill (or, as I did this time, into the grill pan).  So quick and easy (my recipe adjectives of choice these days) without skimping on flavor at all. 

I feel healthier already!

Grilled Tuna with Pineapple Relish
Serves 6

Pineapple Relish:
1 cup chopped fresh pineapple (I used Golden pineapples - beautiful rich yellow color and incomparable flavor)
1/2 medium red bell pepper, seeded & diced
2 green onions, minced
1-inch piece fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon finely minced jalapeno
1 teaspoon toasted sesame oil
1 teaspoon sugar (unnecessary if using Golden pineapples as they are quite sweet on their own)

6 tuna steaks (about 8 ounces each and about 1-1/2 inches thick)
olive oil
salt & freshly ground black pepper

Pineapple Relish:  Combine pineapple, bell pepper, green onion, ginger, lime, soy sauce, jalapeno, sesame oil, and sugar (if using) in a medium bowl and mix well.  Taste and adjust seasonings, if necessary.

Prepare gas or charcoal grill (or heat grill pan on stove).  Brush tuna lightly with olive oil and sprinkle both sides with salt & pepper.  When the grill (or pan) is medium-hot, grill fish until it is barely opaque, about 4 to 5 minutes on each side.

Spoon generous portion of the relish over (or beside) the fish and serve at once.

Source:  The Beach House Cookbook, copyright 2005