BBQ OR PAN-SEARED AHI THUNA WITH PINEAPPLE JALAPENO SALSA
Ingredients
Preparation time: 30 min.
Portions: 4
4 wild-grown tuna steaks
1 tablespoon (15 ml) sesame oil
½- ¾ finely chopped fresh pineapple (depending on size of tuna steaks)
2 small finely chopped jalapeno peppers (replace with mild red or green peppers if don’t tolerate heat)
4 to 6 stalks of finely chopped coriander (to taste)
3-4 tablespoons (45-60 ml) of Coco Natura marinade
1 tablespoon (15ml) of coconut oil
Himalayan kelp seasoned salt
Finely chopped fresh ginger (to taste)
Preparation
Baste the tuna steaks with sesame oil and let sit.
Place coconut oil in pan, heat to sizzling and quickly stir-fry chopped pineapple, peppers, coriander, marinade and ginger in a pan, turn heat to low and season with salt.
Grill steaks on BBQ or sear on a pan and serve rare with salsa on side or on top of tuna steaks.