An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Ahi Tuna Steak with Jalapeño Pineapple Salsa

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

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 6 people


Cantaloupe and Pineapple Salsa

  • 1 cup diced cantaloupe
  • 2 tsp. minced jalapeño peppers
  • 2.5 tbsp. lime juice
  • salt to taste
  • 0.25 cup chopped cilantro
  • 0.5 cup diced pineapple
  • 0.5 cup diced red onion

Pepper Paste

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

1 Food 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.

2 Grill 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)

3 The 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.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Thoroughly enjoyed I took liberties and used what I had on-hand. Soy sauce, Terriaki, no salsa... It was delicious.
Date published: 2022-07-28
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