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Friday, May 27, 2011

Spicy Grilled Tuna with Fresh Tomato Salsa

I picked up some gorgeous tuna from the farmer's market and decided to try out this recipe from Rick Bayless. We were using a brand new grill and unfortunately overcooked the tuna a bit (we like ours super rare in the middle) but it was still tasty and the fresh tomato salsa was perfect on top of it. This is a great easy summer meal!



Ingredients:
8 large garlic cloves, unpeeled
Fresh hot green chilies to taste (roughly 2 serranos or 4 jalapenos), stemmed
1/3 cup fresh lime juice
Salt
6 5- to 6-ounce fresh tuna steaks about 3/4-inch thick
3 cups chopped (1/4-inch dice) heirloom tomatoes, whatever varieties you can find (you'll need about 1 1/2 pounds)
1 small red onion, finely chopped
2 to 4 tablespoons chopped fresh herbs like cilantro or basil
Olive oil for brushing the fish

Directions:
To make the marinade, roast the unpeeled garlic and chilies over medium heat in a small, dry skillet. Turn them occasionally until the skins begin to blacken and they are soft. This will take about 15 minutes for the garlic and 5 to 10 minutes for the chilies. Allow them to cool, then peel the garlic. Place the peeled garlic, chilies, and lime juice in a food processor or blender and blend until pureed. Season with salt, about 3/4 teaspoon.

Pour about 2/3 of the marinade mixture into a large baking dish. Lay the tuna steaks in the marinade and smear the mixture on all sides of the fish. Cover and refrigerate while you prepare the salsa, for no more than 30 minutes.
To make the salsa, scrape the remaining marinade into a medium bowl. Mix in the tomatoes. Place the onion into a strainer and rinse with cold water. Shake off any excess water and add the onion to the tomato mixture. Stir in the herbs. Season with salt, to taste, about 1/2 teaspoon.

Heat grill to medium-high. Allow the cooking grate to heat up for about 5 minutes. Remove the fish from the marinade and brush generously with olive oil. Place the fish on the hot grill. Cover and cook 3 minutes. Flip the fish, cover again and cook 1 to 2 minutes more for medium rare.
Serve the tuna topped with the fresh salsa and additional herbs, if desired.

Makes 6 servings.

Adapted from Rick Bayless.

 

Linked to Fudge Ripple Tuesday Night Supper Club and Good Cheap Eats What's On Your Plate?

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2 Comments:

Blogger Marelie said...

Hi Christina,
I love your recipe.I think the tomato salsa is so yummy..it makes me drool.I am your newest follower.would you like to know about Flipino food?I hope you could come and visit me

June 2, 2011 at 2:27 PM  
Blogger Christy said...

you know, i have always been afraid to buy fish at our farmer's market...i think maybe i have being silly. your salsa looks amazing and such a great fresh idea for a summer dinner. thank you for sharing with tuesday night supper club. i hope you continue to join us with our new monthly format. i always enjoy all your recipes

June 13, 2011 at 7:23 PM  

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C + C Marriage Factory: Spicy Grilled Tuna with Fresh Tomato Salsa

Spicy Grilled Tuna with Fresh Tomato Salsa

I picked up some gorgeous tuna from the farmer's market and decided to try out this recipe from Rick Bayless. We were using a brand new grill and unfortunately overcooked the tuna a bit (we like ours super rare in the middle) but it was still tasty and the fresh tomato salsa was perfect on top of it. This is a great easy summer meal!



Ingredients:
8 large garlic cloves, unpeeled
Fresh hot green chilies to taste (roughly 2 serranos or 4 jalapenos), stemmed
1/3 cup fresh lime juice
Salt
6 5- to 6-ounce fresh tuna steaks about 3/4-inch thick
3 cups chopped (1/4-inch dice) heirloom tomatoes, whatever varieties you can find (you'll need about 1 1/2 pounds)
1 small red onion, finely chopped
2 to 4 tablespoons chopped fresh herbs like cilantro or basil
Olive oil for brushing the fish

Directions:
To make the marinade, roast the unpeeled garlic and chilies over medium heat in a small, dry skillet. Turn them occasionally until the skins begin to blacken and they are soft. This will take about 15 minutes for the garlic and 5 to 10 minutes for the chilies. Allow them to cool, then peel the garlic. Place the peeled garlic, chilies, and lime juice in a food processor or blender and blend until pureed. Season with salt, about 3/4 teaspoon.

Pour about 2/3 of the marinade mixture into a large baking dish. Lay the tuna steaks in the marinade and smear the mixture on all sides of the fish. Cover and refrigerate while you prepare the salsa, for no more than 30 minutes.
To make the salsa, scrape the remaining marinade into a medium bowl. Mix in the tomatoes. Place the onion into a strainer and rinse with cold water. Shake off any excess water and add the onion to the tomato mixture. Stir in the herbs. Season with salt, to taste, about 1/2 teaspoon.

Heat grill to medium-high. Allow the cooking grate to heat up for about 5 minutes. Remove the fish from the marinade and brush generously with olive oil. Place the fish on the hot grill. Cover and cook 3 minutes. Flip the fish, cover again and cook 1 to 2 minutes more for medium rare.
Serve the tuna topped with the fresh salsa and additional herbs, if desired.

Makes 6 servings.

Adapted from Rick Bayless.

 

Linked to Fudge Ripple Tuesday Night Supper Club and Good Cheap Eats What's On Your Plate?

Labels: ,