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Rachel Winters
Tuna steaks hawaii with pineapple salsa
Tuna with soy sauce, orange juice, paprika powder, red onion, tuna steaks, red pepper, jalapeno pepper, honey and pineapple.
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Ingredients
Directions
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Light the barbecue.
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Mix the soy sauce, oil, orange juice and paprika in a large container with a lid.
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Halve the red onion, cut 1 half in thin half rings and add to the marinade.
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Put the tuna steaks in it and let them marinate with the lid on the bowl in the fridge until use.
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Chop the other half of the onion. Remove the stalks and seeds from the bell pepper and cut the flesh into small pieces.
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Halve the jalapeño pepper lengthwise, remove the seeds and cut the flesh into small pieces.
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Put the chopped onion, peppers, jalapeño, honey and the rest of the orange juice in a saucepan and bring to the boil.
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Let the salsa reduce for 10 minutes on medium heat and remove from the heat. Cut the pineapple into small cubes and scoop through the salsa.
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Take the tuna steaks from the marinade and grill them on a hot part of the barbecue 3-4 min. Halfway through. Serve with the warm salsa.
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Nutrition
240Calories
Sodium13% DV320mg
Fat3% DV2g
Protein64% DV32g
Carbs7% DV22g
Fiber8% DV2g
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