When it’s so cold that even Bobby won’t cook out on the grill, we turn to this recipe. Broiling tuna (one of Bobby’s favorite fish) is a perfect way to sear the outside while keeping it nice and rare inside, and the superfast salsa is full of bright, spicy flavor. We started making our own salsas a few years ago and haven’t looked back.

　　

Ingredients

serves 4

　　

Salsa

1 cup cubed pineapple, preferably fresh

　　1/4 cup seeded and finely diced green bell pepper

　　3 tablespoons finely chopped scallions (white and light green parts)

　　1 tablespoon freshly squeezed lime juice

　　1 tablespoon olive oil

　　1/2 teaspoon salt

　　1/2 teaspoon seeded and minced chipotle chile in adobo sauce, or Tabasco or other hot sauce

　　

Tuna

Four 8-ounce tuna steaks

　　2 tablespoons olive oil

　　Salt and freshly ground black pepper to taste

　　

Step 1

Preheat the broiler or prepare a medium-hot grill. If using the broiler, line a rimmed baking sheet with aluminum foil.

　　

Step 2

To make the salsa: In a small bowl, mix together the pineapple, bell pepper, scallions, lime juice, olive oil, salt, and chipotle chile. Let stand, covered, at room temperature while you prepare the tuna.

　　

Step 3

To make the tuna: Coat the tuna with the olive oil and season with salt and pepper. Place the tuna on the prepared baking sheet or, if grilling, place it on the grill. Broil, 4 inches from the heat, or grill for 3 minutes per side, or until the tuna is cooked to desired doneness. Serve topped with the salsa.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.