Dreaming of Sunshine, Grilled Tuna Steaks with Pineapple Salsa

This weekend the Food Network featured shows that were healthy and on the lighter side for the New Year.  I tuned in for a few minutes and saw Paula Dean making smoothies, a fruit crisp and grilled fish.  Really???  No mayonnaise, no butter?  I couldn't believe my eyes.  At the very last minute, she broke down.  She couldn't do it.  She had to put a scoop ice cream on top of her fruit crisp...shame, shame.

Just because summer is a faded memory, doesn't mean that we've abandoned our grill either.  We grill all year long.  There are some things that I refuse to cook indoors.  Fish, with the exception of shellfish, is something that I prefer to grill outdoors, no smell and easy clean-up.  Just dig your grill out of the snow and remember to let it heat up a little longer.  After a "Season of Eating" it feels good to serve something fresh and simple.  It's something healthy, a reminder of summer or maybe a trip to someplace tropical?  Yes, it's January in New York.  I've spent a good part of the day reading about cruises and trips to the Bahamas....not to mention gardening blogs.  I think the mention of an impending "big" snow storm has me a little crazy.  Hurry and make this while you can still find the grill!


Pineapple Salsa for Two

1. 1/2 cup fresh pineapple, diced small
2. 2 scallions sliced thin, using the white and green parts
3. 2 tablespoons finely minced red pepper
4. 1 jalapeno pepper, seeds removed, finely diced
5. 1 tablespoon fresh cilantro finely minced
6. 2 tablespoons fresh lime juice
7. 1 tablespoon agave nectar or honey
8. a pinch of chili flakes

Combine ingredients in a bowl.  Cover and refrigerate for at least 2 hours.  Take salsa out of refrigerator 1/2 hour before serving.

Grilled Tuna

1. Heat grill until hot.  
2. Rinse off tuna steaks and pat dry.  
3. Brush lightly with olive oil. Season with salt and fresh ground lemon pepper.

     4.  Lightly oil (olive oil) the grilling rack.  Place tuna on hot grill.  Grill for 3-4 minutes and flip.
          Grill for another 3 minutes.  Remove from grill.

       5.  Squeeze some fresh lime over grilled tuna.

I served this with a green salad, Israeli couscous with shallots, and the tuna topped with pineapple salsa.
Yup...it's almost time to book a trip.

Photo of grill taken pre-snow days... not only do we grill in the snow, we grill in the dark!