By Luc got his driver's license. Sixteen years old. The DMV. The test. The three-point turn that he nailed, and the parallel parking that he almost nailed (close enough — the examiner gave it to him, because in Baton Rouge nobody parallel parks anyway). He walked out with the license and the expression of a young man who has just received the keys to freedom, which he has, and which terrifies me, which is the correct response.
He drove home. Alone. In the Corolla. I followed in the truck, at a distance Danielle would call "stalking" and I would call "supervision," and he drove perfectly — speed limit, signals, both hands on the wheel — and when he pulled into the driveway and got out, he grinned, and the grin was the grin of a man, not a boy, and the man was sixteen and the man was mine and the man was leaving, one mile at a time, and the leaving is the point.
Made a celebration dinner: grilled redfish, dirty rice, roasted corn. Simple. Good. The food you make when your son can drive and the world just got bigger and the table just got more temporary and the only thing permanent is the roux and the family and the smell of redfish on a hot grill in a backyard in Baton Rouge where the pit still smokes and the corn still roasts and the father still cooks even though the son can now drive away.
The redfish was already spoken for — whole fish, not fillets, straight from the fish market on Perkins — but this grilled tuna is the version I’d hand anyone who wants to put something worthy on the table the night their kid becomes a little more their own person. Hot grill, good fish, a salsa with some sweetness and some bite: it’s got the same spirit. You want the food to feel like it rose to the occasion, and this one does, in about twenty-five minutes, which is the right amount of time — long enough to feel intentional, short enough to stay out back with the people you’re celebrating.
Grilled Tuna With Pineapple Salsa
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 4
Ingredients
- 4 tuna steaks (about 6 oz each, 3/4 to 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 3 tablespoons fresh cilantro, roughly chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt (for salsa)
- Lime wedges, for serving
Instructions
- Make the salsa. In a medium bowl, combine the diced pineapple, red onion, jalapeño, cilantro, lime juice, and 1/4 teaspoon salt. Toss well and set aside at room temperature while you prep the grill — the flavors come together as it sits.
- Heat the grill. Preheat an outdoor grill or grill pan to high heat. Clean and oil the grates well — tuna sticks if you give it any excuse.
- Season the tuna. Pat the tuna steaks dry with paper towels. Brush both sides with olive oil. In a small bowl, mix the garlic powder, cumin, smoked paprika, salt, and pepper, then press the seasoning evenly onto both sides of each steak.
- Grill the tuna. Place the steaks on the hot grill and cook undisturbed for 3 to 4 minutes per side for medium, or 2 to 3 minutes per side if you prefer a pink center. Tuna goes fast — pull it when it’s just opaque at the edges and still has some give in the middle.
- Rest and serve. Transfer the tuna to a platter and let it rest for 2 minutes. Spoon the pineapple salsa generously over the top and serve immediately with lime wedges alongside.
Nutrition (per serving)
Calories: 290 | Protein: 41g | Fat: 9g | Carbs: 11g | Fiber: 1g | Sodium: 430mg