Tuna Tiki with Grilled Pineapple, Beans & Rice

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AuthorThe FishmongerCategoryDifficultyIntermediate

Ahi tuna is the Hawaiian name for yellowfin or bigeye and can be eaten raw or lightly seared. Some varieties of tuna are best eaten raw, while others are better prepared cooked throughout or canned. So, it’s important you know what your recipe calls for before you purchase tuna. The following recipe calls for Ahi tuna, but if you have a reputable fishmonger who has fresh blackfin tuna, that works just as well.

Yields1 Serving
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Tiki Marinade
 1 tsp sea salt
 1/2 tsp ground cinnamon (for fish marinade)
 ¼ tsp ground anise
 ¼ tsp ground cloves
 ¼ tsp ground black pepper
 ¼ tsp ground white pepper
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp ground nutmeg
 pinch cayenne powder
 1 tbsp lime juice
 1 tbsp honey
 ¼ C avocado or grapeseed oil
Beans and Rice
 2 tsp dry mustard
 2 tsp sea salt
 1 tsp cumin powder
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp dried oregano leaves
 1 tsp dried thyme leaves
 ½ tsp ground black pepper
 ½ tsp white pepper
 2 tbsp olive or avocado oil
 1 bell pepper, seeds removed and diced
 1 white onion chopped
 2 cloves fresh minced garlic
 1 can red kidney beans, drained and rinsed
 2 cups cooked brown rice
Tuna Tiki and Grilled Pineapple
 2 ea. ½ pound Ahi tuna steaks 1 ½ inches thick
 4 slices of fresh pineapple cut ½ to ¾ inch thick
 Beans & Rice (see recipe below)
 1 Tbsp ground cinnamon (for pineapple)

1

Prepare marinade - in large bowl whisk all marinade ingredients.

2

Place tuna in plastic zip lock bag and pour marinade over top of fish covering fish completely. Set fish in refrigerator for one hour or longer to marinate while preparing rice.

3

Prepare brown rice (cook per rice instructions provided by producer).

4

Heat a large skillet to medium high heat and add oil. Heat oil for 1 minute. Add fresh garlic, bell pepper and onion. Cook for 4 to 5 minutes stirring occasionally until onions and peppers soften.

5

Add the rest of the ingredients to the skillet. Stir for 1 minute to blend all ingredients. Remove from heat and cover skillet with lid.

6

Once Beans & Rice is done, prepare charcoal fire using fire chimney starter (Do not use lighter fluid, EVER).

7

Place hot coals in grill, spread coals evenly and allow grill to warm up for about 3 – 4 minutes.

8

Sprinkle 1 tbsp ground cinnamon evenly on both sides of sliced pineapple. Grill pineapple over hot coals for 1 to 2 minutes on one side. Turn and grill for 1 to 2 minutes on the other side. (Each side should have slight grill marks before turning).

9

Remove pineapple and set aside on serving plate.

10

Remove tuna from marinade and place over center of grill on medium heat. Discard remaining marinade and bag.

11

Grill each side of tuna for 2 to 2 1/2 minutes. The center should be raw or rosy-pink when done or the tuna will be tough and dry.

12

Remove tuna and serve immediately with grilled pineapple and Beans & Rice.

Ingredients

Tiki Marinade
 1 tsp sea salt
 1/2 tsp ground cinnamon (for fish marinade)
 ¼ tsp ground anise
 ¼ tsp ground cloves
 ¼ tsp ground black pepper
 ¼ tsp ground white pepper
 ¼ tsp garlic powder
 ¼ tsp onion powder
 ¼ tsp ground nutmeg
 pinch cayenne powder
 1 tbsp lime juice
 1 tbsp honey
 ¼ C avocado or grapeseed oil
Beans and Rice
 2 tsp dry mustard
 2 tsp sea salt
 1 tsp cumin powder
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp dried oregano leaves
 1 tsp dried thyme leaves
 ½ tsp ground black pepper
 ½ tsp white pepper
 2 tbsp olive or avocado oil
 1 bell pepper, seeds removed and diced
 1 white onion chopped
 2 cloves fresh minced garlic
 1 can red kidney beans, drained and rinsed
 2 cups cooked brown rice
Tuna Tiki and Grilled Pineapple
 2 ea. ½ pound Ahi tuna steaks 1 ½ inches thick
 4 slices of fresh pineapple cut ½ to ¾ inch thick
 Beans & Rice (see recipe below)
 1 Tbsp ground cinnamon (for pineapple)

Directions

1

Prepare marinade - in large bowl whisk all marinade ingredients.

2

Place tuna in plastic zip lock bag and pour marinade over top of fish covering fish completely. Set fish in refrigerator for one hour or longer to marinate while preparing rice.

3

Prepare brown rice (cook per rice instructions provided by producer).

4

Heat a large skillet to medium high heat and add oil. Heat oil for 1 minute. Add fresh garlic, bell pepper and onion. Cook for 4 to 5 minutes stirring occasionally until onions and peppers soften.

5

Add the rest of the ingredients to the skillet. Stir for 1 minute to blend all ingredients. Remove from heat and cover skillet with lid.

6

Once Beans & Rice is done, prepare charcoal fire using fire chimney starter (Do not use lighter fluid, EVER).

7

Place hot coals in grill, spread coals evenly and allow grill to warm up for about 3 – 4 minutes.

8

Sprinkle 1 tbsp ground cinnamon evenly on both sides of sliced pineapple. Grill pineapple over hot coals for 1 to 2 minutes on one side. Turn and grill for 1 to 2 minutes on the other side. (Each side should have slight grill marks before turning).

9

Remove pineapple and set aside on serving plate.

10

Remove tuna from marinade and place over center of grill on medium heat. Discard remaining marinade and bag.

11

Grill each side of tuna for 2 to 2 1/2 minutes. The center should be raw or rosy-pink when done or the tuna will be tough and dry.

12

Remove tuna and serve immediately with grilled pineapple and Beans & Rice.

Tuna Tiki with Grilled Pineapple, Beans & Rice

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