Grilled Tuna with Strawberry Salsa
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Yield: 4 servings
Ingredients for Strawberry Salsa:
1 cup strawberries, hulled and cut into a 1/2" dice
1 tsp -? fresh jalapeño, ribs and seeds removed (wear gloves and avoid touching eyes) and cut into a 1/2"dice
2 Tbsp freshly squeezed lime juice, divided (zest the limes first and use as garnish at end)
2 Tbsp Flying Olive Persian Live Extra Virgin Olive Oil, divided
2 tsp Flying Olive Serrano Honey Specialty Vinegar
2 Tbsp fresh cilantro leaves, chopped
2 tsp minced or chopped fresh ginger
1 clove garlic, minced, about 1 tsp
1 green onion, root trimmed, white part only, minced fine
1 tsp honey
A few grinds of sea salt and freshly ground black pepper
4 small or 3 large avocados uncut until ready to grill
Lime zest for garnishing
Ingredients for Tuna Marinade:
Yield: ½ cup
1-2 Tbsp freshly ground black pepper (1 Tbsp makes the blend slightly spicy)
4 tsp lime zest
4 tsp orange zest
2 tsp ground coriander or cumin (or half of each)
2 tsp ground cinnamon
1 tsp sea salt
1/2 cup Flying Olive Persian Lime Extra Virgin Olive Oil
2-4 large tuna steaks, about ½-3/4" thick
Directions:
Using only 1 Tbsp of lime juice and 1 Tbsp of Flying Olive Persian Lime EVOO, mix the first 11 ingredients together. Refrigerate for, if possible, at least 30 minutes.
While this is chilling, prepare the marinade:
Combine the first 6 ingredients Rub the spice blend over the meat or seafood. Then mix the remaining 1 Tbsp lime juice and the Flying Olive Persian Lime EVOO and rub it over the entire surface, massaging it into the fish. Let sit a few minutes.
Heat the grill to high. (You can also use a grill pan, if desired)
When ready to cook the tuna, turn the heat down to medium. Drain any extra marinade from the tuna steaks. Sear the tuna 1-2 minutes on each side, watching that the grill isn't too hot. Turn the tuna with tongs or a spatula and sear the other side. Turn off the grill under the side with the tuna. Cook for 2-3 more minutes being VERY CAREFUL not to overcook. Tuna should be rare or close to rare in the middle. Remove and tent with foil for a few minutes.
Meanwhile, cut the avocados and add them to the salsa. Gently mix. Once cooled, cut the tuna into thin slices across the grain. Serve the tuna with a side of the strawberry salsa.
Submitted by Barb L.