Yellowfin tuna with grilled pineapple salsa from Emeril at the Grill: A Cookbook for All Seasons by Emeril Lagasse

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Accompaniments: Caribbean pork tenderloins

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on September 05, 2022

    I make this often and have tweaked it to perfection. There is too much liquid in the recipe. I keep the lime juice as it and cut the vinegar and olive oil in half.

  • breakthroughc on April 28, 2021

    The grilled pineapple salsa is wonderful. I’m usually not a fan of fruit salsas, but this was great. Grilling the pineapple made a big difference giving the salsa the right texture and sweetness. This salsa had a lot of liquid and next time I will cut the amounts of olive oil, rice vinegar and lime juice in half. I used halibut instead of swordfish. I think it would work with any firm white fish. I will be serving this dish to company this summer.

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