Grilled Ahi Tuna Steak with Jalape�o Pineapple Salsa

A fruity salsa with jalapeño brings a new twist to this popular tuna steak.

1Food Prep15 mins + Chilling
2Grill Prep10–20 mins
3The Cook6 mins

Cooking for 6 people

Ingredients

6
ahi tuna steaks ¾–1 inch thick
Kingsford^® Charcoal with Pecan

Cantaloupe and Pineapple Salsa

1 cup
diced cantaloupe
2 tsp.
minced jalapeño peppers
2 1/2 tbsp.
lime juice
salt to taste
1/4 cup
chopped cilantro
1/2 cup
diced pineapple
1/2 cup
diced red onion

Pepper Paste

2 tbsp.
dark brown sugar
2 tbsp.
extra-virgin olive oil
2 tbsp.
soy sauce
1/4 cup
coarse ground black pepper
1/4 tsp.
garlic salt
1 tsp.
apple cider vinegar

1Food Prep

First, combine the cantaloupe and pineapple salsa ingredients in a medium bowl and toss until mixed. Add salt to taste. The salsa can be served at room temperature or refrigerated until ready to use.
Next, in a small bowl, add the pepper paste ingredients and blend until the mixture forms a paste. Then, coat the tuna steaks evenly with the pepper paste.
Finally, wrap each steak individually with plastic wrap and refrigerate for 30 minutes.

2Grill Prep

Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.* n
* Compared to Kingsford™ Original Charcoal
Method: Direct-Heat Grilling
Temp: 500°F to 600°F (High Heat)

3The Cook

- When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and lightly oil the grate.
- Remove the tuna steaks from the plastic wrap and place on the grill, directly over the heat.
- Grill for 3 minutes on each side. Tuna should be firm with pink in the middle and reach an internal temperature of 145° on a digital meat thermometer.
- To serve, slice the tuna into ¼” strips and top with a generous amount of salsa.

Recipe created by World Champion Pitmaster, Chris Lilly on behalf of Kingsford™ Charcoal.