Tuna Poke With Charred Pineapple Salsa

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Ingredients

For the charred pineapple salsa:

  • Olive oil, for spritzing
  • 1 ripe golden pineapple, peeled, quartered, cored and sliced into long slabs for grilling
  • Juice of 2 limes (about 1/4 cup)
  • 1/4 cup freshly squeezed orange juice
  • 1 red bell pepper, small diced (about 1/2 cup)
  • 1/2 jalapeño pepper, seeded, stemmed and minced (about 2 tablespoons)
  • 1/4 cup finely diced shallots or red onion
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon P.S. Flavor!™ Citrus Spice or ½ teaspoon each kosher salt and lemon zest
  • 1/4 cup chopped fresh cilantro
  • Splash of coconut rum (1-2 tablespoons), optional

For the poke bowl:

  • 1 pound sushi-grade tuna, 3/8-inch dice
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha
  • 2 tablespoons fresh lime juice
  • 1 tablespoon P.S. Flavor!™ Citrus Spice or ½ teaspoon each kosher salt and lemon zest
  • 1 tablespoon chopped fresh cilantro
  • 1/2 pint raspberries, cut or pulled in half
  • 2 avocados, cut in half, seed removed, for serving
  • Microgreens or herb leaves (cilantro or mint), for garnish

Directions

Make the charred pineapple salsa:

  1. Spritz pineapple slabs with oil. Place on grill pan over high heat and grill until just charred, then cool and dice to 3/8-inch pieces.
  2. Mix together with remaining ingredients and adjust seasoning to taste.

Make the poke bowl:

  1. Place diced tuna in a large bowl.
  2. In a separate bowl, combine honey, rice vinegar, Sriracha, lime juice, Citrus Spice and cilantro.
  3. Add mixture to tuna and mix well.
  4. Place raspberry halves on top of poke mix.
  5. Gently fold raspberries into poke mix.
  6. To serve, spoon pineapple salsa onto plates, Mound the poke mix into halved avocados and place on pineapple salsa. Garnish with microgreens or herb leaves. 

https://www.cutco.com/learn/tuna-poke-with-charred-pineapple-salsa