Grilled Tuna with Pineapple Salsa

The last two Sundays have felt marvelously like summer. Couple that with the fact that my husband decided to give up red meat for Lent (don't ask me why, it's not like he was eating a cow a day or anything), that means that it's time to break out some seafood recipes, meant for the warmer months of the year. So far, tuna steaks have been my go-to protein for the onset of grilling season. Yes, tuna and I are good friends.

This is hands-down one of my favorite summertime recipes. It's a Paula Deen recipe that's actually healthy, y'all. PS - I could eat the salsa by itself. And I have. And I will again.

Grilled Tuna with Pineapple Salsa [recipe adapted from Paula Deen]
For the Salsa:
-1 cup diced pineapple, preferably fresh
-1/4 cup finely diced green bell pepper
-3 tablespoons finely chopped scallions (white and light green parts)
-1 lime, juiced
-1 tablespoon olive oil
-1/2 teaspoon salt
-1 jalapeno pepper, seeded and minced

For the Tuna:
-4 (8-ounce) tuna steaks
-2 tablespoons olive oil
-salt
-pepper
-garlic powder

1. In a small bowl, mix all the salsa ingredients together. Cover and let stand at room temperature until ready to serve.

2. Light the grill or preheat the broiler.

3. Coat the tuna steaks with the oil and sprinkle with salt, pepper, and garlic powder. Transfer the steaks to a baking sheet, if broiling, or put them on the grill. Broil or grill the fish until cooked to desired doneness, about 3 minutes per side.

4. Transfer to a serving platter and serve topped with the salsa.

Sweet and Sour Shrimp Stir Fry

Photo by Katie Guymon

 My best friend Britt gave me this recipe, and this is the second time I've made it. You know if it goes into the Guymon rotation, it's gotta be good. I adore this dish because it contains all of my favorite foods. The wondrous pineapple. The amazing tomato. The splendiferous snow pea. Anyway, just make it, okay?

Sweet and Sour Shrimp Stir Fry
-4 cups hot cooked rice
-1/3 cup ketchup
-3 tablespoons soy sauce (reduced sodium)
-2 tablespoons packed brown sugar
-1 tablespoons white vinegar
-4 teaspoons cornstarch
-1 20 oz. can pineapple chunks in juice, undrained
-8 oz fresh snow pea pods, trimmed, cut diagonally in half (2 cups)
-2 plum tomatoes, cut into wedges
-2 teaspoons vegetable oil
-2 garlic cloves, pressed
-12 oz. medium peeled and deveined shrimp

1. Prepare rice according to package directions. Meanwhile, combine ketchup, soy sauce, brown sugar, vinegar, and cornstarch; whisk until blended.

2. Drain pineapple, reserving juice. Measure 1/2 c. reserved pineapple juice; add to ketchup mixture and set aside. Discard any remaining juice.

3. Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.

4. Heat oil over medium-high heat until hot. Add pea pods and garlic pressed into skillet. Stir fry 1 minute. Reduce heat to medium. Stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp to skillet; cook shrimp for 4 minutes. Remove from heat. Gently stir in tomatoes. Serve over rice.