Prep Time: 15 minutes
Total Time: 35 minutes
Serves: 4


Pineapple Salsa

  • 1 cup finely chopped fresh pineapple
  • 2 tbsp finely chopped red pepper
  • 2 tbsp finely chopped red onion
  • 1 green onion, finely chopped
  • 1/4 cup Treasury Wine Estates Pinot Grigio
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1/4 tsp each chili powder, salt and pepper

Tuna Tacos

  • 1/2 tsp each chili powder and ground cumin
  • 1/4 tsp each garlic powder, salt and pepper
  • 10 oz tuna steaks (about 2 large steaks)
  • 2 tbsp vegetable oil
  • 8 corn tortillas (7 inch), warmed
  • 1 cup thinly shredded lettuce
  • 1 ripe avocado, sliced
  • 2 tbsp fresh cilantro leaves


Pineapple Salsa: Stir together pineapple, red pepper, red onion, green onion, wine, oil, lime juice, chili powder, salt and pepper until well mixed. Let stand for 10 minutes before serving.

Tuna Tacos: Meanwhile, combine chili powder, cumin, garlic powder, salt and pepper. Rub tuna steaks all over with spice mixture.

Heat oil in large cast iron skillet set over medium-high heat; sear tuna steaks, turning frequently, for 2 to 3 minutes or until all sides are well browned. Transfer to plate; let stand for about 5 minutes before thinly slicing.

Assemble tuna slices in warm tortillas with lettuce, avocado, salsa and cilantro leaves.

TIP: Substitute canned, drained pineapple chunks for fresh pineapple if desired.


Pair with: Pinot Grigio