Grilled Tuna with Salsa Fresca

In bowl, combine pineapple, onion, garlic, lime juice and cilantro. Rinse tuna, pat dry and add to bowl, turning to coat with marinade. Let stand at least 15 minutes or cover and chill up to 2 hours, turning fish several times. Lift tuna from bowl, discard marinade. Lay fish on lightly oiled grill over very hot heat (you can hold you hand at grill level only 1-2 seconds). Cook tuna until bottom 1/4 inch turns pale in color (cut to test; center should be red), about 2 minutes; turn with a wide spatula. Continue cooking until the bottom is the same color as the top, and the center is still red to pale pink, about 1 minute longer. Cut tuna into equal portions, set on plates, top with Salsa Fresca, add salt to taste.

Salsa Fresca: In blender or food processor, combine 1 can (14 oz) stewed tomatoes, 1/2 cup each chopped yellow bell pepper and fresh cilantro; 1/4 cup chopped onion; 1 Tbsp lime juice; and 1/2 tsp each ground coriander, ground cumin and hot chili flakes. Whirl until finely chopped. Add salt to taste. Serve or cover and chill up to 4 hours. Makes 2 cups.