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.

Prepare marinade - in large bowl whisk all marinade ingredients.
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.
Prepare brown rice (cook per rice instructions provided by producer).
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.
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.
Once Beans & Rice is done, prepare charcoal fire using fire chimney starter (Do not use lighter fluid, EVER).
Place hot coals in grill, spread coals evenly and allow grill to warm up for about 3 – 4 minutes.
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).
Remove pineapple and set aside on serving plate.
Remove tuna from marinade and place over center of grill on medium heat. Discard remaining marinade and bag.
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.
Remove tuna and serve immediately with grilled pineapple and Beans & Rice.
Ingredients
Directions
Prepare marinade - in large bowl whisk all marinade ingredients.
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.
Prepare brown rice (cook per rice instructions provided by producer).
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.
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.
Once Beans & Rice is done, prepare charcoal fire using fire chimney starter (Do not use lighter fluid, EVER).
Place hot coals in grill, spread coals evenly and allow grill to warm up for about 3 – 4 minutes.
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).
Remove pineapple and set aside on serving plate.
Remove tuna from marinade and place over center of grill on medium heat. Discard remaining marinade and bag.
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.
Remove tuna and serve immediately with grilled pineapple and Beans & Rice.