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Tuna with a caramelised pineapple salsa


  • Grill the pineapple on a lightly oiled grill (or BBQ) until caramelised. Then cut into chunks and set aside.
  • Place the olive oil, onion and chillies in a heavy-bottomed pot and bring to the boil. Turn the heat off and allow to cool a little.
  • Then place the lime and orange zest with the juice in a large bowl and combine with the oil mixture, pineapple and mint leaves. Taste for seasoning and, if you like, set aside for 30 mins to develop the flavours.
  • Lightly spray the tuna with oil, season and briefly cook on a hot grill (or BBQ).
  • To serve, mound the salsa on individual plates and top with the tuna.


  • 8 fresh pineapple slices
  • olive oil spray
  • ¼ cup olive oil
  • ¼ red onion, finely chopped
  • 2-3 small red chillies, seeded & finely sliced
  • grated rind & juice of 2 limes
  • grated rind & juice of 1 orange
  • 8 mint leaves, finely sliced
  • 4 x 180 gm tuna steaks
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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