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Tuna with Orange-Pepper Salsa


Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005


  • 2 navel oranges, peeled and sliced
  • 1 red bell pepper, ribs and seeds removed, diced
  • 1/2 cup diced red onion
  • 1/4 cup torn fresh mint leaves
  • 1 tablespoon red-wine vinegar
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, plus more for grates
  • 4 tuna steaks (each 6 to 8 ounces and 3/4 inch thick)
  • 1 teaspoon ground coriander
  • Boston lettuce (optional)


  1. Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.

  2. Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.

Cook's Notes

Slicing An Orange: With a sharp knife, slice off peel and white pith, following the curve of the fruit. Quarter each orange lengthwise. Slice orange crosswise thinly.

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