RECIPE TITLE "Grilled Tuna with Tomato and Corn Salsa"
Recipe from Mexican Light Copyright © 2000 by Martha Rose Shulman. All rights reserved.
Makes 6 servings --- easy
Grilled rare tuna is a perfect match for the salsa. Since precut tuna steaks are always larger than 4 or 5 ounces, you will have to ask your fishmonger to cut the slices into 4- or 5-ounce pieces. They may look small, but remember how thick they are. You can use a grill pan for cooking the steaks on top of the stove. Swordfish also works well here.
2 pounds (8 medium or 4 large) tomatoes, chopped
1/2 small red onion, minced and rinsed
2 to 3 jalapeno or serrano chiles to taste, seeded for a milder salsa and minced
1/4 cup chopped fresh cilantro or more to taste
1 tablespoon red wine vinegar, balsamic vinegar, or lime juice, optional
1 ear white corn, steamed for 4 minutes and kernels removed
salt and freshly ground pepper to taste
64- to 5-ounce tuna or swordfish steaks, about 3/4 to 1 inch thick
1 tablespoon olive oil
Mix together the tomatoes, red onion, chiles, cilantro, vinegar, and corn. Add salt and pepper. If you're not serving within the hour, refrigerate, but remove the salsa from the refrigerator at least a half hour before serving so that it isn't too cold.
Rinse the tuna steaks and pat dry. Salt and pepper lightly and brush with olive oil.
Prepare your grill or heat a nonstick grill pan over high heat. Grill the tuna steaks for 3 minutes on each side. The fish should remain pink in the middle. Transfer to a serving platter or plates and serve with the salsa.
Note: When corn is not in season, make the tomato salsa without it and pep up the tomatoes with the vinegar or lime juice. Advance Preparation: The salsa will hold for several hours in the refrigerator.
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 48 mg
Protein: 32 g
Carbohydrate: 11 g
Fiber: 3 g
Sodium: 67 mg
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