Last night I prepared tuna steaks and served them with one of my favorite salsas so I decided to post the recipe here. This is great with many fish dishes and could probably go with other dishes as well.

Enjoy,

Ray


Pineapple Rum Salsa

1 ripe pineapple
¼ cup dark rum
¼ cup fresh orange juice
2 TBS honey
2 TBS soy sauce
t TBS rice wine vinegar
2 TBS olive oil
1 red bell pepper – diced
½ red onion – diced
juice of 1 lime
1 TSP. fresh mint leaves
Salt and freshly ground pepper

Peel and core pineapple and cut into approximately ½ inch slices.

In large glass bowl, combine rum, orange juice, honey, soy sauce, rice wine vinegar, and oil. Mix together well, and then add pineapple slices and marinate for 45 to 60 minutes.

Heat grill to medium hot. Remove pineapple from marinade and keep the marinade.

Grill pineapple to get medium brown grill marks (about 4 minutes per side). Remove from grill and cool. When cool enough to handle, cut into small dice (approximately ½ inch size).

Combine pineapple, reserved marinade, red bell pepper, mint, lime juice, onion, salt and pepper. Mix well and let stand at room temperature for 1 hour.

This message has been edited. Last edited by: Ray Crick,

Ray, this smells great-just reading about it! We eat a fair amount of tuna...looks like a match.