Hawaiian Grilled Tuna With Pineapple Papaya Salsa

Step 1: Marinade ... First, drain the pineapple WELL, reserving the juice. Dice the pineapple if necessary; you want a small dice - but NOT crushed. Then, add the pineapple to a bowl; and, set to the side. One (1) 15 oz can, will give you a bit more than 1 cup; but, don't worry - you can add it all if you want; or save it for later. You will need to reserve approximately 1/3-1/2 cup of the juice; which is used in the marinade.

Step 2: Add the teriyaki sauce, reserved pineappple juice, and ginger to a ziploc bag, or non-reactive (glass) bowl. Then, add the tuna steaks; and, toss or close the bag - and, make sure the steaks are completely coated in the marinade. I like to marinade them - in the refrigerator, approximately 30 minutes up to 1 hour. Honestly, not much longer.

Step 3: Salsa ... As the tuna marinates, make the salsa. Add the papaya, red onion, lime juice, jalapeno, cilantro, and scallions with the pineapple which you drained and lightly chopped; then, season with salt and pepper to taste. Toss until everything is combined; cover with plastic wrap, and refrigerate until ready to use.

Step 4: Rice ... If you decide to make the rice (which I suggest you do); start it now. It will take much longer than the tuna. Simply follow package directions; but, I use 1/2 water and 1/2 coconut milk - cook accordingly.

Step 5: Tuna ... Remove the tuna from the marinade; and set on a plate to take the chill off (15-20 minutes). Reserve 1/4 cup of the marinade. Pat the tuna dry, using a paper towel; then, season with salt and pepper on both sides.

Step 6: Coconut and Nut Garnish ... In the same pan you plan to cook the tuna in - (I prefer a heavy cast iron skillet, or a heavy non stick pan), add the coconut; and, bring it to medium high heat. Cook 3-4 minutes, stirring often; just until lightly toasted. Then, transfer the coconut to a plate or paper towel to cool. You can toast your nuts the same way; they, only take a couple of minutes. Then, chop your nuts and add them to the toasted coconut.

Step 7: Cook and Finish ... Now, I like my tuna to be medium rare. However, cook it to how you like it. At this point, your tuna should be almost room temp, NOT cold. The rice should be done, and set off to the side; and, the salsa, coconut and nut garnish done.

Step 8: Tuna ... Add a little neutral oil to the pan, I used coconut oil; but, use can use any neutral oil for this; and, bring up to medium to high heat. You want the tuna seared in very little oil; and seared at a high heat. Cook 2-3 minutes (if that) per side for a medium rare doneness - depending on the thickness; the inside will be pink, outside with a nice sear - but, lightly warm in the middle. After you sear the first side, flip; then, lightly brush the seared side with the reserved marinade. Then, after the second side is seared, flip and, brush that side as well. DONE, and DO NOT over cook.

Step 9: Plate, Serve, and ENJOY! ... Add the rice to a serving platter; and, top with the seared tuna. Spoon the salsa over the tuna; and, garnish with the toasted coconut and nuts. On the side, I love sauteed green beans or baby bok choy. Yes, there are a few steps; but, all very easy ... and, all very quick. Just a little planning for a great dish. And, perfect to entertain with as well.