Tuna Luau
Submitted by freeman1126
Sweet and tangy tuna luau simmered with pineapple tidbits, brown sugar, vinegar, and green pepper strips served over hot rice. A tropical-inspired skillet dinner in 45 minutes.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minAloha, weeknight dinner.
This retro tuna luau brings island vibes to your stovetop with a sticky-sweet sauce built from pineapple juice, brown sugar, vinegar, and mustard that thickens into a glossy glaze around flaked tuna.
Pineapple tidbits and crisp green pepper strips go in for the last simmer, giving you pops of sweetness and crunch in every bite.
Pile it over steaming white rice and close your eyes. You’re practically on the lanai.
Pro Tips
- Reserve the pineapple juice from the can before draining. It’s the base of the sauce, so don’t toss it.
- Dissolve the cornstarch in cold water first before adding to the skillet to avoid lumps in your glaze.
- Add the green pepper strips late so they keep their crunch. Mushy peppers ruin the texture contrast.
Variations
- Spice it up: Add a pinch of red pepper flakes or a splash of sriracha for heat.
- Go fresh: Use grilled fresh tuna steaks cut into chunks instead of canned for a special occasion version.
Ingredients
Directions
Put tuna into skillet.
Add liquid from pineapple, sugar, cornstarch, MSG, vinegar and mustard, and water.
Cook, stirring, until thickened.
Simmer 10 minutes, then add pineapple and green pepper strips, and simmer another 10 minutes.
Serve over hot rice.
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