Hawaiian Grilled Tuna & Pineapple “Poke”

Name: Hawaiian Grilled Tuna & Pineapple “Poke”
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: Hawaiian,
Ingredients: 1 package grill mates hawaiian woodfire grill marinade divided; 1/2 fresh pineapple peeled, cored, and cut into 3/4-inch slices; 1 small Maui onion cut into 3/4-inch slices; 1 pound (1/2-inch thick) center-cut tuna steaks; 1/3 cup rice vinegar; 1 tbsp reduced sodium soy sauce; 1 tsp sugar; 1 jalapeño pepper seeded and finely chopped; 4 cups roughly torn romaine lettuce loosely packed

Fire up the grill and serve “poke,” a Hawaiian raw seafood salad, a new way – grilled! Starring the tropical flavors of Grill Mates® Hawaiian Woodfire Grill Single Use Marinade, seared tuna steaks and charred fresh pineapple take on a smoky taste. Garni... Read More Read Less

15m

PREP TIME

10m

COOK TIME

296

CALORIES

9

INGREDIENTS

Servings: 4

Ingredients

1 package McCormick® Grill Mates® Hawaiian Woodfire Grill 30 Minute Marinade, divided
1/2 fresh pineapple, peeled, cored, and cut into 3/4-inch slices
1 small Maui onion, cut into 3/4-inch slices Substitutions available
- 1 small sweet onion, cut into 3/4-inch slices
1 pound (1/2-inch thick) center-cut tuna steaks
1/3 cup rice vinegar
1 tablespoon reduced sodium soy sauce
1 teaspoon sugar
1 jalapeño pepper, seeded and finely chopped Substitutions available
- 1 Fresno or 1 serrano chile, seeded and finely chopped
4 cups roughly torn romaine lettuce, loosely packed

INSTRUCTIONS

1 Place Marinade in medium bowl. Reserve 2 tablespoons of the Marinade for the dressing. Brush pineapple and onion rings lightly with some of the remaining Marinade in the bowl. Add tuna into remaining Marinade; toss to coat well. Cover. Refrigerate 15 to 30 minutes. (Marinate seafood no longer than 30 minutes.)
2 Grill pineapple and onion rings over medium-high heat 3 minutes per side or until slightly tender and charred. Remove from grill. Cool slightly. Meanwhile, remove tuna from marinade. Discard any remaining marinade.
3 Grill tuna over medium-high heat 1 to 2 minutes per side or until charred on outside but still rare inside. Remove from grill. Let rest about 5 minutes.
4 Mix rice vinegar, soy sauce, sugar, jalapeño and reserved 2 tablespoons Marinade with whisk in medium bowl. Cut grilled pineapple and onion into 1-inch pieces. Add into dressing mixture; toss to coat. Cut grilled tuna into 1-inch pieces. Divide romaine evenly among 4 salad plates. Top with pineapple mixture and tuna. Drizzle with any remaining dressing. For a crunchy texture, sprinkle poke with chow mein noodles before serving.