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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Chicken Avocado Enchiladas

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This was my Sunday afternoon food experiment. I was craving something new, but didn’t have much to work with in the house. The result? A definite keeper…I will be making this recipe again in the near future!

The below is based on the amount I made, three enchiladas:


  • 1 Tbs butter
  • 2 cloves garlic, minced
  • 1/2 jalapeno diced (I left the seeds in because I like my food spicy)
  • 3/4 cup chicken broth
  • 3/4 tsp cumin
  • 1/8 tsp each, salt and pepper
  • 1/4 cup cilantro, roughly chopped
  • juice from 1/2 a lime


  • 1/4 lb of chicken (I had two chicken tender size pieces)
  • 1 green onion, chopped
  • 1 avocado, cubed
  • 1 cup spinach, rough chopped
  • 4 oz cheese shredded (this is a guess) I mixed pepper jack and mozzarella. Monterey would be good as well.
  • 3 tortillas (I used medium-sized wheat tortillas)

Preheat oven to 375.

In a small saucepan, melt butter and sauté garlic and jalapenos for about 1 minute. Add flour and continually stir for 1 minute. Add in chicken broth, cumin, salt and pepper and bring to a low boil. Remove from heat. Add cilantro and lime.

Meanwhile, cook the chicken in about a tablespoon of oil with the onion. Season with salt and pepper.

Spray the bottom of an 8×8 pan and then put a very thin layer of the sauce in the bottom. Take your tortillas, fill with a third of the chicken/onion mixture, avocado and spinach. Add a small amount of cheese to each, leaving 1/2 of the cheese for the top.

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Place the enchiladas in the pan and cover with the remaining sauce and cheese.

Bake for 15 minutes and enjoy!

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  • This would also be great as a vegetarian dish. Next time I will probably filled with sautéed mushrooms, onions and tomatoes along with spinach and avocado.
  • Extra avocado, cilantro and sour cream would be great garnishes.