Spicy Grilled Tuna With Heirloom Tomato Salsa Recipes

ZESTY GRILLED TUNA WITH FRESH TOMATO SALSA

Steps:

• Mix first 4 ingredients until well blended. Stir in 1 Tbsp. basil. Mix 2 Tbsp. dressing mixture with remaining basil, tomatoes, onions and cheese; set aside. Pour remaining dressing mixture over tuna in shallow dish; turn to coat both sides. Cover; refrigerate 30 min. to 1 hour to marinate.
• Heat greased grill to medium-high heat. Remove tuna from marinade; discard marinade. Grill tuna 5 to 7 min. on each side or until tuna flakes easily with fork.
• Serve topped with tomato mixture.

SPICY GRILLED TUNA WITH GARDEN SALSA

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.

HEIRLOOM TOMATO SALSA

Steps:

• Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.

SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA

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.

SPICY GRILLED TUNA (OR OTHER FISH) WITH HEIRLOOM TOMATO SALSA

Steps:

• 1. The marinade/flavoring. In a small dry skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until soft (the skins of both will have blackened in spots, which is okay as long as the flesh doesn't burn), 5 to 10 minutes for the chiles, 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor or blender along with the lime juice. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about ¾ teaspoon. 2. Marinating the tuna. Scoop two-thirds of the marinade into a large non aluminum baking dish. Lay the fish in the marinade and smear the mixture on all sides of each piece. Cover and refrigerate while you prepare the salsa. 3. The salsa. Scrape the remaining marinade into a medium bowl. Mix in the chopped tomatoes. Scoop the onion into a small strainer, rinse under cold water and shake off the excess; and add to the tomatoes. Stir in the herbs. Taste and season with additional salt, usually about ½ teaspoon. 4. Grilling the fish. Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with gray ash and very hot (the fire feels almost intolerably hot to most cooks when they hold there hand 4 or 5 inches above the grill grates for 5 seconds). Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so. Remove the fish from the marinade, brush or spray with a generous coating of oil and lay on the hot grill. Cover the grill and cook 3 minutes. Uncover, flip the fish over, cover once again and cook until the fish is as done as you like-1 to 2 minutes more is all that's needed for medium-rare tuna (my preference). Transfer the fish to dinner plates, spoon on the beautiful salsa and decorate with herb sprigs-- and you're ready to eat.

GRILLED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
• In a small bowl, toss remaining ingredients and chill.
• Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.