Ingredients
1/2 cup tequila3 tablespoons brown sugar2 tablespoons lime juice1 tablespoon chili powder1 tablespoon olive oil1 teaspoon salt4 tuna steaks (6 ounces each)PICO DE GALLO:1 cup chopped fresh pineapple1 plum tomato, finely chopped1/3 cup finely chopped onion1/4 cup minced fresh cilantro2 tablespoons minced seeded jalapeno pepper2 tablespoons lime juice1 tablespoon olive oil2 teaspoons grated lime zest1/2 teaspoon salt
Preparation
In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving.
Drain and discard marinade. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.
