Grilled Tuna With Pineapple Avocado Salsa

We love visiting and shopping our local Farmers Curb Market in Greensboro.  Dating back to 1874, open Saturdays 7am- noon and Wednesdays from 8am-1pm, it is one of the oldest markets in North Carolina.  Offering a variety of fresh, local produce, baked goods, arts and crafts, as well as milk, eggs, meat and seafood.  On Saturday mornings it’s buzzing with vendors, growers, shoppers and neighbors.

Last time we visited we went mid-morning at which time some vendors have run out of their wares.  Like our seafood guy!  He didn’t have any of my husbands favorite mahi but he did a beautiful filet of tuna, not my husbands favorite.  Do you know why he doesn’t like tuna?  I do!  Once, many years ago we spent a week at a friend’s home in beautiful Montauk, located on New York’s famed Long Island.  One night our host announced tuna was on the menu and we were excited.  It was prepared by searing it on the grill, leaving the center rather red and raw.  That’s the issue, my man Dan does not go for sushi stye fish.  He likes his fish done, not overcooked, just hot all the way through.  Dan knows I like tuna, a lot, so he asked the fishmonger to slice us a generous portion for me to grill that evening.

As we left the market I promised him that after marinating the fish for a while that I’d make certain it was cooked through.  I have a delicious marinade recipe that is excellent with tuna. Accompanied by a tropical salsa one would be hard pressed not to enjoy the meal.  It’s a recipe I created one day and scribbled down on the back of a grocery list.  I like it that way.  It uses pineapple juice which makes the best marinade with a fresh tuna filet.  I added  a few chopped, fresh roasted hot hatch chiles to the salsa for a bit of heat this go round.  You can do this too or make the recipe as is.

I delivered, as promised and we enjoyed the fish served over a bed of crispy lettuce with the colorful salsa and a loaf of crusty french bread.  A delightful end of summer recipe that would be equally delicious with any white fish, such as mahi or snapper.

Coming up next will be my final post about the Community Table chefs.  Remember by shopping at markets like the Curb Market in GSO you are supporting your community and keeping your hard earned bucks where you live!

Grilled Tuna With Pineapple Avocado Salsa

Ingredients

• 4 Fresh tuna filets

• 1 1/2 cup Pineapple juice

• 1/2 cup Soy sauce

• 1 T. ginger, minced

• 3 T. local honey

• 1 cup Fresh pineapple

• 1/2 cup chopped red onion

• 1 cup diced avocado

• 1 T. minced jalapeno, seeded

• 1 T. minced ginger root

• 1/4 cup chopped red pepper

Instructions

1. To make marinade:

2. Whisk pineapple juice, soy sauce, garlic, ginger and honey together until well blended.

3. Place fish in a glass dish and cover with marinade.

4. Allow to sit for about 20 minutes.

5. To make salsa:

6. Mix all ingredients together gently, cover and refrigerate until ready to serve.

7. Grill fish over medium high heat until done to your preference.

8. For fish that is hot through and barely pink, about 5-7 minutes per side, depending on thickness.

9. Serve fish over a bed of lettuce and spoon a generous amount of salsa on top.

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