Ahi Tuna with a Pineapple-Avocado Salsa

Since getting a grill a few weeks ago, I committed to using it at least once a week throughout the summer. This week’s grilling adventure took the form of Ahi Tuna and asparagus along with a fresh salsa for a delicious and light dinner.

You Will Need:

  • Ahi tuna steak
  • Olive oil
  • Salt, pepper, cayenne
  • Juice of half a lemon
  • 2 avocados, cubed
  • 2 cups of pineapple, cut into small cubes
  • 1/2 jalapeno, minced
  • Corn, cut off of 1-2 cobs
  • Juice from a lime
  • 1/3 yellow onion, chopped

To make the pineapple salsa, include ingredients above starting with the avocado through the onion. Mix in a bowl, adding salt and pepper to taste.

I coated the ahi tuna with some oil and lemon juice, then heavily seasoned it with salt, pepper and cayenne. After my grill was heated, I cooked it on direct medium-high heat for 3 minutes on each side. (This is a great time to toss some asparagus on the grill coated with some olive oil, salt and pepper). This meal is very simple to prepare and the flavors are highly rewarding!

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