- 1 pineapple, peeled and cut into 1/2-inch-thick rounds
- 6 tablespoons olive oil
- 1/4 cup finely chopped red onion
- 1/4 cup minced red bell pepper
- 1/4 cup rice vinegar
- 2 jalapeños, seeded and minced
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon finely chopped fresh cilantro
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons salt
- Four 6-ounce yellowfin tuna steaks
- 1 tablespoon Emeril's Essence Creole Seasoning 
- Fresh cilantro sprigs, for garnish
Preheat a grill or grill pan to medium-high.
Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic. Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.