Grilled Tuna and Pineapple Pockets

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


6 fresh tuna steaks
3 fresh limes squeezed
sea salt
ground black pepper
1 fresh pineapple cut lengthwise to form 12 small wedges
2 tbsp melted butter
1/4 c light brown sugar
1/4 tsp ground cinnamon
2 tbsp sour cream
2 tbsp mayo
1/2 tsp citrus seasoning
3 large white pitas sliced in half
3 c long shreds of romaine lettuce
olive oil to brush pita pockets



Prepare tuna steaks by squeezing lime juice on both sides and adding salt and pepper to taste. Set aside. Mix sour cream, mayo and citrus seasoning. Refrigerate until ready to use. Melt butter with brown sugar and cinnamon in microwave for 1 1/2 mins. on high. Marinate and coat pineapple with mixture. Set aside. Grill tuna steaks on low heat for 6 mins. on each side. After flipping tuna steaks over. Grill pineapple wedges for 3 mins. on each side. Brush pita pockets with oil and grill on each side for a minute or so. Spread each pita pocket with citrus mayo and fill with 1/2 c shredded lettuce. Place a tuna steak and two slices of pineapple into each pocket. Serve with fresh fruit salad.