4 yellowfin tuna steaks (8 oz each), about 3/4" thick
3/4 tsp lime zest
1 T fresh lime juice
2 T fresh cilantro
2 T finely chopped green onion
1 T of The Olive Bin's Lime Olive Oil
1/2 tsp sea salt
1/4 tsp cayenne pepper
3/4 lb fresh peaches, peeled and chopped (about 2 C)
2 Roma tomatoes, seeded and chopped (about 1 C)
1/2 C chopped orange bell pepper
1/4 C chopped red onion
1 jalapeno pepper, seeded and finely chopped
1 T of The Olive Bin's Peach Balsamic Vinegar
Grilled Tuna Steaks with Peach Salsa
Ingredients
Number Of Servings: 4
Directions
- Rinse fish; pat dry with paper towels. Set aside.
- In small bowl, combine lime zest, lime juice, cilantro, green onion, Lime olive oil, salt, and cayenne pepper; set aside.
- In medium bowl, combine peaches, tomatoes, bell pepper, red onion, and jalapeno; stir in half of cilantro mixture. Cover and chill until serving time.
- Prepare a charcoal or gas grill for direct grilling over medium-high heat. Grill tuna 3 to 4 minutes or until fish reaches desired doneness, turning once and brushing with remaining cilantro mixture halfway through grilling. Serve tuna immediately with salsa.
Additional Info
Adapted from Hy-Vee "seasons" recipe
