Spicy Grilled Tuna with Garden Salsa
Fresh tuna steaks marinated in a spicy garlic-jalapeño sauce, grilled to perfection and topped with a vibrant garden salsa made with heirloom tomatoes, herbs, and red onion. This dish combines Mexican-inspired heat with fresh garden flavors.
Ingredients
- •6 cloves large cloves of garlic unpeeled
- •3 whole jalapeño chiles, stemmed
- •¼ cup fresh lime juice
- •1 teaspoon salt, divided
- •4 steaks tuna steaks (5 ounces each, about 3/4 inch thick)
- •2 cups diced heirloom tomatoes
- •¼ cup diced red onion
- •1 tablespoon fresh cilantro, finely chopped
- •1 tablespoon fresh mint, finely chopped
- •1 tablespoon fresh basil, finely chopped
- •1 spray Vegetable oil cooking spray
Cooking Instructions
- 1.
Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.
35 min
