Tropical Grilled Tuna

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Tropical Grilled Tuna

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Phil Anderson

Director of Fresh Foods, Harris Teeter

www.harristeeter.com

panderson@harristeeter.com

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City. He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival. Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent. Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation. He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.

Tropical Grilled Tuna

Transport yourself to a tropical location with this delicious tuna dish. Chef Phil Anderson will demonstrate how to make this beachy dish.

This expert: 468,622 views
This series: 4,312 views

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Tags:

Tuna

Tropical

Grill

Grilling

Cook

Fish

Pineapple

Onion

Jalapeno

Peppers

Cilantro

Lime

Olive

Oil

Salt

Pepper

Tropical Grilled Tuna

Ingredients

1/2 medium fresh pineapple, peeled and cut into 1/2 inch slices

1 small onion, diced

2 jalapeno peppers, seeded and diced

2 tablespoons minced fresh cilantro

2 tablespoons lime juice

4 (6 ounce) tuna steaks

1 tablespoon HT Traders extra virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Instructions

Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.

Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.

Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes.

Transcripts

Philip Anderson: Hi! I'm Chef Phil Anderson, Executive Chef for Harris Teeter. I'm going to make a Tropical Grilled Tuna for you today, and right now, I've got a half of a pineapple. I've got to grill that up, because there is a salsa that's going to go on it making it tropical. I have Yellowfin Tuna, two stakes, that I'm going to season with a little salt and pepper and spray it down with a little spray, everything down.

Okay, then I'm just going to turn these over and do the same thing with the salt and pepper and spray it down again. Good, okay. Alright, we've got direct heat, nice and hot, and indirect heat, that's not so hot, in fact, it's not on at all. We're going to put both of the pineapple and the tuna on the direct heat.

So we're going to grill these pineapples till they get nice marks on them. We just want that smoky flavor, a couple of minutes on each side. The tuna is not going to move for little while, so little colder towards the front of the grill than it is towards the back. Now I'm going to take this pineapple and I'm going to refrigerate it for 20 minutes or half an hour or however long it takes it to get to cool temperature.

I want this to be a cool salsa on a hot tuna. Okay, it looks like they are ready to take them and put them in a different heat and angle so that they can look really pretty when we take them off. Tuna is like the filet mignon of seafood. It's fantastic eating. Many people like it rare, medium rare, and again medium. So I like mine rare and I'm not going to do too much of the covered indirect cooking because it won't need that.

I've gotten enough markings on it now that I can turn it over to the other side. Isn't that beautiful? Okay, we're ready to plate this up and then we're going to garnish it with some really beautiful, wonderful tropical salsa. Let's take this down here. Very nice!

What I did to make the salsa was I used two jalapeo peppers, seeded and diced, two tablespoon of the minced fresh cilantro, two tablespoons of lime juice that was freshly squeezed, one tablespoon of extra virgin olive oil. I had one small onion that I diced, and then I seasoned with a little salt and pepper, and then I took our chilled grilled pineapple, cut it up; put it with the rest of the salsa. I put the salsa over the tuna and there you have it, the Tropical Grilled Tuna, enjoy!

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