Print This Recipe

Print
Tuna with Orange-Pepper Salsa

Tuna with Orange-Pepper Salsa

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

Everyday Food, July/August 2005 http://www.marthastewart.com/337153/tuna-with-orange-pepper-salsa
0
Rated
(0)
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Yield Serves 4

Ingredients

    • 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)

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.