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Spicy Grilled Tuna with Garden Salsa (Stage 2)

A cool fish recipe for the hot summer nights.

Serves: 4

INGREDIENTS:
  • - • 6 large cloves garlic, unpeeled
  • - • 3 Jalapeno chiles, stemmed
  • - • ¼ cup lime juice
  • - • 1 tsp salt, divided
  • - • 4 tuna steaks (5 oz each, about ¾ inch thick)
  • - • 2 cups diced heirloom tomatoes
  • - • ¼ cup red onion
  • - • 1 T fresh cilantro, finely chopped
  • - • 1 T fresh mint, finely chopped
  • - • 1 T fresh basil, finely chopped
  • - • Vegetable Oil Cooking Spray

Roast garlic and jalapenos in a small, dry skillet over medium heat, turning occasionally until soft (both will blacken in spots) about 5-10 minutes for jalapenos, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapenos, lime juice, and ½ tsp salt in blender until smooth. Scoop ½ cup puree into a 13 x 9 glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10-20 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 ½ tsp of salt. Coat grill with cooking spray; heat to medium-high (about 375 degrees). Remove fish from marinade; place on grill Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cool until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates, spoon salsa on top.

Prep Time 00:25; Cook Time 00:20; Total Time 00:45; Calories 237; Carbohydrates 8g; Fat 7g; Protein 34g; Serving Size 1; Recipe Yield 4

Author      Contributor  20/20 LifeStyles

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