Spicy Grilled Tuna With Garden Salsa Recipes

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SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA



Spicy Grilled Tuna with Heirloom Tomato Salsa image

Homemade salsa is a wonderful way to highlight heirloom tomatoes. In the United States, people refer to this kind of salsa as "pico de gallo." I'm adding it along with some surprising herbs to a grilled fillet of tuna, creating a refreshing meal you'll want to enjoy again and again in the summer.

Provided by Rick Bayless

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Hot green chiles, to taste, stems removed; about 1 serrano or 2 jalapeños
8 cloves garlic, large, unpeeled
1/3 cup fresh lime juice
4 tuna steaks or other meaty fish fillets, skinless, 5 to 6 ounces each, about 1 inch thick
Extra-virgin olive oil, or vegetable oil
Herb sprigs, for garnish, cilantro, mint, marjoram, thyme, and/or basil
kosher salt
1 1/2 pounds mixed heirloom tomatoes, such as Black Prince, Green Zebra, or Sun Gold
1/2 small red onion
Small handful of fresh herbs, cilantro, mint, marjoram, thyme, and/or basil

Steps:

  • Marinade: Preheat a gas or charcoal grill to medium-high heat. Grill the chiles and unpeeled garlic cloves, turning occasionally, until they are soft and the skins have blackened in spots, about 15 minutes. Remove from heat and cool.Peel the garlic; add to blender. Coarsely chop chiles, then add to blender along with the lime juice. Starting on low and ending on high speed, blend until the mixture is as smoothly puréed as possible.
  • Place tuna steaks into a large baking dish and pour ⅔ of the purée on top (reserving the remainder for the salsa); spread it evenly over the fish with a spatula. Marinate in the refrigerator for up to 1 hour.
  • While the fish is marinating, prepare the Heirloom Tomato Salsa: Finely chop the tomatoes, and combine with the remaining marinade in a medium bowl. Destem the fresh herbs, finely chop the leaves, and add to the tomatoes (about ¼ cup total). Finely dice the red onion, place in a fine-mesh strainer and rinse under cold running water. Shake off the excess water and add to the tomatoes. Stir to combine; add salt to taste, and stir again.
  • Brush tuna steaks with a generous coating of oil. Season with salt, and place on the hot grill. Cover the grill and cook until medium-rare, 4-5 minutes for the first side. Turn and cook for another minute before removing from heat.
  • Transfer the fish to a serving platter. Spoon the Heirloom Tomato Salsa over the fish and garnish with herb sprigs. Serve immediately with additional Heirloom Tomato Salsa on the side.

GRILLED TUNA WITH PINEAPPLE SALSA



Grilled Tuna with Pineapple Salsa image

When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

Nutrition Facts : Calories 252 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

SPICY GRILLED CARIBBEAN TUNA



Spicy Grilled Caribbean Tuna image

Make and share this Spicy Grilled Caribbean Tuna recipe from Food.com.

Provided by Brenda.

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons gingerroot, Freshly Grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1 tablespoon lime juice
salt
4 tuna fillets (about 2.5cm/1-inch thick) or 4 tuna steaks (about 2.5cm/1-inch thick)

Steps:

  • Preheat the grill to hot.
  • Line the grill pan with aluminium foil if desired.
  • Place the cumin, coriander, cayenne, oil, lime, ginger and salt in a shallow dish and mix well.
  • Add the fish and turn to coat on all sides. Grill for 3-5 minutes on each side or to your liking.
  • Serve immediately.

Nutrition Facts : Calories 68.7, Fat 7.1, SaturatedFat 1, Sodium 2.2, Carbohydrate 1.7, Fiber 0.5, Sugar 0.2, Protein 0.3

GRILLED TUNA WITH MANGO SALSA



Grilled Tuna With Mango Salsa image

This is a perfect BBQ dish when it's warm outside. The fish grilled to your preference with a spicy fresh mango salsa. It's light and lush.

Provided by graniteangel

Categories     Tuna

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

2 fresh red fresno chiles
2 ripe mangoes
1/2 white onion, finely chopped
2 tablespoons cilantro, finely chopped
1 lime, juice and zest of
4 yellowfin tuna steaks
olive oil
kosher salt
ground black pepper

Steps:

  • Roast the chilies over a gas burner or in a dry griddle until the skins blister and darken. Do not let the flesh burn.
  • Place chilies in a sealed zip lock bag to keep steam inside Let steam for 20 minutes.
  • Meanwhile, peel and then dice mangoes into about 1/2 inch thich cubes and add to a bowl.
  • Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the steams and slit the chilies, scraping out the seeds.
  • Chop the chilies, cilantro, white onions finely and add them to the bowl. Also add the lime juice and zest. Stir well and cover. let sit in fridge for at least an hour before serving.
  • Brush Tuna steaks with light coat of olive oil and season with kosher salt and black ground pepper to taste.
  • Grill tuna for about 3 minutes on each side. More if you like it more done in the middle.
  • Serve the mango salsa either on top of grilled fish or on the side.
  • It's also really good served with flour or corn tortillas.

Nutrition Facts : Calories 84.5, Fat 0.4, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 21.8, Fiber 2.4, Sugar 17.3, Protein 1.1

SEARED TUNA WITH MANGO SALSA



Seared Tuna with Mango Salsa image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks

Steps:

  • Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
  • Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
  • Serve the tuna on top of the mango salsa.

SPICY GRILLED TUNA WITH GARDEN SALSA



Spicy Grilled Tuna with Garden Salsa image

The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.

Provided by Merritt Watts

Categories     Garlic     Tomato     Backyard BBQ     Dinner     Seafood     Tuna     Grill     Grill/Barbecue     Healthy     Self     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 11

6 large cloves of garlic unpeeled
3 jalapeño chiles, stemmed
1/4 cup fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (5 ounces each, about 3/4 inch thick)
2 cups diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray

Steps:

  • 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.

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