Directions:

1. Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.

2. Pre-heat a grill.  (A cast iron skillet can be substituted if you don't have a grill.)
   
   
3. Add diced pineapple to the sauté pan.  It should shriek a little when it hits the pan.
   
   
4. Let the pineapple caramelize on one side before stirring (about 30-45 seconds).  Continue sautéing until the pineapple is charred on the outside.  Add the pineapple juice to deglaze the bottom of the pan, and reduce.
   
   
5. In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes.  Reserve for service.
   
   
6. Lightly coat the ahi tuna with Cajun spice.  Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released - about 60 seconds per side, depending on heat.  The suggested serving temperature for ahi is rare to medium rare.
   
   
7. Remove the ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.  Enjoy!