Wednesday, July 23, 2008


Another lost photo -- I wiped out the entire camera by mistake. This recipe is courtesy of It's supposed to be peach salsa, but I didn't have any peaches, so I subbed mango, which I did have. The salsa is absolutely delicious and goes so well with the tuna. The tuna can be pan-grilled, as the recipe calls for, or you can do it on a charcoal or gas grill, which is how I do it. Any leftover tuna is great cut up on a green salad or made into a tuna salad.

Grilled Tuna with Mango Salsa

Salsa: 1/2 cup diced mango (or peach)
1/4 cup diced tomato
2 Tbsp. thinly sliced green onion
1 Tbsp. finely chopped red bell pepper
1/2 Tbsp. lime juice
1/2 tsp. minced hot pepper
1/2 Tbsp. cilantro
1/2 tsp. grated fresh ginger
1/2 tsp. grated fresh garlic
1 tsp. orange juice concentrate
dash black pepper
2 tsp. honey

Combine all salsa ingredients in a medium bowl, adjusting sweetness and flavorings to your liking. Refrigerate for several hours to blend flavors. Bring to room temperature before serving.

Gingered-Lime Marinade:
1/4 cup lime juice
2 Tbsp. extra-virgin olive oil
1/2 tsp. grated fresh ginger
1/8 tsp. sea salt
2 tsp. honey
1 tsp. liquid hot sauce
1/2 tsp. grated garlic
1 Tbsp. chopped cilantro
1 Tbsp. minced green onion

Combine all marinade ingredients in a resealable plastic bag. Add 1/2 lb. tuna medallions or tuna steak; massage to distribute ingredients; reseal bag; refrigerate for 1-4 hours.

Preheat gas grill to 400-425F. Grill tuna about 8 minutes per inch, turning once. Tuna should be cooked medium rare for best results -- in other words, it should be very pink inside. And don't worry, you won't get some rare disease by eating medium rare tuna.
Yield: 2 servings.

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