Tuna with Grilled Pineapple Salsa & Fettuccini
Ingredients:
1 package Rossi Pasta Lemon Pepper Fettuccini
1 fresh pineapple
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup roasted red peppers, canned, diced
1 cup red onion, diced
1 jalapeno pepper, minced
2 tablespoons lime juice, fresh
1/2 tablespoon Sriracha hot sauce
1 cup cilantro, chopped
4 (6) oz. tuna steaks
4 tablespoons extra virgin olive oil
1 lemon, cut into wedges for garnish
salt and pepper
DIRECTIONS:
1. Peel pineapple and slice into 1" thick pieces. Toss in bowl with olive oil, salt, and pepper.
2. Grill over direct heat until caramelized. Remove and chill.
3. Dice pineapple into chunks and add to bowl.
4. To pineapple, add red peppers, red onions, jalapeno, lime juice, hot sauce, and cilantro. Refrigerate for 2-4 hours to allow flavors to combine.
5. Season tuna with olive oil, salt, and pepper. Grill to desired temperature.
6. Cook pasta according to package directions then toss with extra virgin olive oil.
7. serve tuna on pasta and top with lots of pineapple salsa.
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