Food > Recipe Directory > Courses/Meal Type > Main Course > Grilled Tuna with Grilled Jalapeño Salsa

Grilled Tuna with Grilled Jalapeño Salsa Recipe

Grilled Tuna with Grilled Jalapeño Salsa

Homemakers Best Tested
By
Andrew Chase
This salsa is also good for grilled fish such as mahi-mahi (dolphin fish), marlin and swordfish. Unlike tuna, which should be cooked just until rare, other fish should be cooked through until it flakes easily. Jalapeño peppers vary widely in heat, so taste a bit of each of your peppers and adjust the amount you use accordingly. For a milder salsa, mix in 1/2 cup/125 mL finely chopped grilled fresh or canned tomatillos.

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 Jalapeño Salsa:
1 white onion, halved
4 cloves garlic, unpeeled
6 jalapeño 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.

Serving(s)
6
Nutritional Information
Per serving: about
Calories 338
Protein 40 g
Fat (total) 16 g
Sat. Fat 3 g
Carbohydrate 6 g
Fibre 1 g
Cholesterol 65 mg
Sodium 551 mg
Calcium 3 % RDI
Iron 16 % RDI
Vitamin A 102 % RDI
Vitamin C 15 % RDI
Folate 9 % RDI

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Source

Homemakers Magazine: June 2008

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