Recipe: Ahi tuna tacos from Bushmill Tavern

1 Peel the outer skin from the pineapple, removing the top and bottom sections. Cut the pineapple in strips, away from the core.

2 Heat a grill to medium. Place the strips of pineapple on the grill and cook until golden brown, about three to five minutes per side. Cut grilled pineapple into small cubes.

3 Finely dice Vidalia onion and bell pepper.

4 Chop cilantro leaves.

5 Combine pineapple, pepper, onion and cilantro in a mixing bowl. 

6 Add the lime juice, sugar and salt, and mix to combine. Taste, and add more salt if necessary.

1 Core and quarter cabbage. Working from the front of the cabbage to the center, slice very thinly.

2 Combine the wasabi powder, sesame oil, sugar and mayonnaise in a large mixing bowl, and stir until blended.

3 Add the sliced cabbage and toss to coat.

1 Light a grill to medium-high heat.

2 Rub each tuna steak with about 1½ tablespoons of jerk seasoning (or more, to taste).

3 Grill until medium rare, about 90 seconds per side.

4 Slice the steaks into thin strips, slicing against the grain. Each steak should yield between 9 and 12 strips of fish.

1 Place 3 or 4 slices of tuna in each soft taco shell.

2 Top each with salsa and slaw, dividing the recipe evenly among the shells.

3 Fold tacos and serve.