Ahi Tuna on Grilled Pineapple W/Lime Mustard

Submitted by twissis

"From *The Carnival Experience* by Peter Leypold (Exec Chef of Carnival Cruise Lines), this starter course or appy is elegant, incredibly good & an easy-fix that esp appeals to me as it is made ahead & served cold to the table in a flash. I promise you & your guests will love this!"

 

• Ready In: 20mins
• Ingredients: 5
• Yields: 6 Appy Servings
• Serves: 6

ingredients

• 1 teaspoon lime juice
• 2 tablespoons English mustard or 2 tablespoons Dijon mustard
• 1⁄2 fresh pineapple
• 12 ounces fresh ahi tuna
• 2 tablespoons butter

directions

1. Mix lime juice w/mustard & set aside.

2. FOR PINEAPPLE:

3. Halve pineapple from side-to-side & reserve top half for another use. Peel bottom half of pineapple, remove center core & cut into 6 rd slices.
4. Heat stove-top grill or grill pan & grill pineapple slices till lightly browned. Remove from heat, brush w/lime mustard & set aside to chill.
5. FOR TUNA: Cut tuna into 12 1 oz chunks, sear the tuna chunks in the butter & set aside to chill.
6. TO SERVE: Place 2 chunks of the tuna on ea pineapple slice & serve cold sprinkled w/sea salt & lime zest as desired.

Reviews

[MediVeggie]

Simple to make and tasty to eat. I really liked the tanginess of the dijon/lime mixture coupled with the tartness of pineapple and buttery tuna. Maybe we're pigs but this served just the two of us, I used only 4 pineapple rings instead of 6.<br/><br/>I also lightly salted and used fresh ground pepper and a smattering of garlic powder while searing the tuna.<br/><br/>I complemented the meal with french green beans with onion and garlic and a small salad of mixed artisan lettuce and tomatoes with a sundried tomato dressing. Yum!