Pineapple Pico Tuna Steaks

• 1/2 cup tequila
• 3 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 1 teaspoon salt
• 4 tuna steaks (6 ounces each)
• 1 cup chopped fresh pineapple
• 1 plum tomato, finely chopped
• 1/3 cup finely chopped onion
• 1/4 cup minced fresh cilantro
• 2 tablespoons minced seeded jalapeno pepper
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 teaspoons grated lime zest
• 1/2 teaspoon salt

1. 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.
2. 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.

tequila, brown sugar, lime juice, chili powder, olive oil, salt, tuna, pineapple, tomato, onion, fresh cilantro, pepper, lime juice, olive oil, lime zest, salt

Taken from www.tasteofhome.com/recipes/pineapple-pico-tuna-steaks/ (may not work)