Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS
SUMMER 2021 EDITION



Recipes

Tuna Steak With Pineapple & Cucumber Salsa & Grilled Asian Vegetables


15 ingredients
30 minutes
4 servings

15 ingredients
30 minutes
4 servings

Ingredients
Pineapple Salsa
  • 250 mL (1 cup) diced pineapple
  • 4 Lebanese cucumbers, diced
  • ½ jalapeno pepper, seeded and finely chopped
  • 1 lime, zested and juiced
  • 15 mL (1 tbsp.) olive oil
  • 60 mL (¼ cup) chopped cilantro
  • 2.5 mL (½ tsp.) salt
Sauce & Grilled Vegetables
  • 30 mL (2 tbsp.) hoisin sauce
  • 15 mL (1 tbsp.) soy sauce
  • 5 mL (1 tsp.) sriracha sauce
  • 15 mL (1 tbsp.) canola oil
  • 4 bok choy, quartered
  • 1 red bell pepper, cut into large strips
Tuna Steak
  • 4 thawed tuna steaks
  • To taste salt and pepper
Directions
1.
In a bowl, combine all salsa ingredients. Set aside.
2.
In another bowl, mix hoisin, soy and sriracha sauces. Set aside.
3.
Preheat barbecue to high and oil the grid.
4.
Remove tuna steaks from refrigerator to get them to room temperature before grilling.
5.
Place skillet on barbecue, heat oil and grill bok choy and pepper for 6–8 minutes until tender. Add sauce and mix well. Set aside on barbecue warming rack.
6.
Pat tuna steaks with a paper towel and grill for 1–2 minutes on each side to sear and brown the outside well. Season with salt and pepper.
7.
Garnish tuna with salsa and serve with grilled Asian vegetables and basmati rice.

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