Tuna with Pineapple and Peppers
Elevate your weeknight dinners with this vibrant and flavorful Tuna with Pineapple and Peppers recipe! Perfectly seared tuna steaks are paired with a colorful medley of red and yellow bell peppers and sweet, juicy pineapple chunks, creating a harmonious blend of savory and tropical flavors. A zesty soy-honey-lime sauce ties it all together, infusing the dish with a tangy, slightly caramelized glaze. Quick and easy to prepare in under 30 minutes, this healthy and delicious seafood dish is ideal for busy nights yet elegant enough for entertaining. Sprinkle fresh cilantro on top and serve with steamed rice or a crisp green salad for a meal that’s as stunning as it is satisfying. Keywords: seared tuna recipe, tuna with pineapple, quick seafood dinner, tropical flavors, skillet tuna recipe.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Tuna steaks
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cloves Garlic, minced
- 1 large (sliced into thin strips) Red bell pepper
- 1 large (sliced into thin strips) Yellow bell pepper
- 2 cups (fresh or canned, drained) Pineapple chunks
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon (freshly squeezed) Lime juice
- 2 tablespoons Cilantro, chopped
Instructions
Pat the tuna steaks dry with paper towels and season them on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the tuna steaks and sear for 2-3 minutes per side, or until the outside is browned but the center is still pink (adjust cooking time to your preferred doneness). Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
Add the sliced red and yellow bell peppers to the skillet. Cook for 3-4 minutes, stirring occasionally, until the peppers are slightly softened.
Stir in the pineapple chunks and cook for another 2-3 minutes, allowing the pineapple to caramelize slightly.
In a small bowl, mix the soy sauce, honey, and lime juice until well combined. Pour the mixture into the skillet and stir to coat the peppers and pineapple in the sauce.
Return the tuna steaks to the skillet, spooning some of the sauce over the top, and cook for 1-2 minutes to reheat and blend the flavors.
Remove from heat, sprinkle with chopped cilantro, and serve immediately. This dish pairs well with steamed rice or a light salad.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 20.1 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
