Grilled Yellow Fin Tuna With Grilled Pineapple Salsa Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

Published by William Morrow, 1993.

1 tablespoon dried thyme

2 jalapeno peppers, seeded and minced

1 tablespoon cayenne pepper

1 1/2 teaspoons minced garlic

1/4 cup minced red bell pepper

Fresh cilantro sprigs, for garnish

4 (6-ounce) tuna steaks

6 tablespoons olive oil

1 tablespoon finely chopped fresh cilantro leaves

1 tablespoon dried oregano

1/2 teaspoon salt, plus 1 teaspoon

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

1 tablespoon Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1 pineapple, peeled and cut crosswise into 1/2-inch slices

1/4 cup finely chopped red onion

1/4 cup rice wine vinegar

2 tablespoons salt

2 tablespoons lime juice

1 tablespoon onion powder

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