Grilled Tuna with Grilled Jalapeño Salsa
- Low fat
- Gluten free
- Lactose free
- Peanut free
Ingredients
- 3/4 tsp (4 mL) salt
- Generous 1/4 tsp (1 mL) black pepper
- 6 tuna steaks (each about 6 oz/175 g)
- 4 tsp (20 mL) extra-virgin olive oil
- Grilled Jalapeno Salsa:
- 1 white onion, halved
- 4 cloves garlic, unpeeled
- 6 jalapeno peppers
- 1/3 cup (75 mL) finely chopped coriander
- 3 tbsp (45 mL) lime juice
- 2 tbsp (30 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground cumin
Preparation
Grilled Jalapeño Salsa: Grill onion, garlic and peppers over medium-high until skins of peppers are blackened and onion and garlic are tender.
Place peppers in bowl; cover and let cool. Let onion and garlic cool. Peel off and discard blackened outside layer of onion; finely chop onion and place in clean bowl. Remove and discard skins and seeds of peppers; add to onion.
Peel garlic; with fork or side of knife, smash into paste and add to onion mixture. Stir in coriander, lime juice, olive oil, salt and cumin until thoroughly mixed.
Sprinkle salt and pepper all over tuna steaks; brush with oil. Over high heat, grill, turning once, until outside is nicely grilled and centre is still rare to medium-rare, about 5 minutes for 1-inch/2.5 cm thick steak.
Serve dollop of Grilled Jalapeño Salsa on each, and extra on side.
Makes 6 servings.
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