Salsa-topped grilled tuna is a nice change

Published 9:21 am Tuesday, August 28, 2012

Summer makes us long for the grill. But by the end of the season, even our favorite burgers and dogs can feel a bit tired.

So to keep your grilling interesting, we came up with a speedy grilled tuna dish that packs tons of big, bold flavors.

For our recipe, we used tuna steaks, which are thick, meaty pieces cut from the fish in the opposite direction than a fillet. You also could use salmon steaks.

We top the tuna with a cross between a fruit salsa and an herby chimichurri. It goes together in about 2 minutes with the help of a food processor.

Grilled tuna steak with mango herb salsa

1/2cup packed fresh parsley leaves

1/4cup packed fresh oregano leaves

1/4cup fresh mint leaves

3tablespoons olive oil, divided

3tablespoons red wine vinegar

2cloves garlic

1/2teaspoon red pepper flakes

Zest and juice of 1 lemon

2mangos, peeled, pitted and diced

Salt and black pepper

46-ounce tuna steaks

Heat the grill to high.

In a food processor, combine the parsley, oregano, mint, 2 tablespoons of the olive oil, the red wine vinegar, garlic, red pepper flakes, and the lemon zest and juice. Process until well chopped, scraping down the bowl as needed. Add the mango and pulse once or twice to combine and lightly chop. Season with salt and pepper, then set aside.

Rub the tuna steaks on all sides with the remaining 1 tablespoon olive oil, then season them with salt and pepper. Grill the steaks for 2 to 3 minutes per side for medium-rare. Serve topped with the salsa.

Makes 4 servings.