4 servings (serving size: 1 steak and 1/2 cup salsa)
2 cups diced plum tomatoes (about 6 tomatoes)
1/4 cup thinly sliced green onions
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons minced seeded jalapeño pepper
1 tablespoon olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) tuna steaks (about 1 inch thick)
Lime wedges (optional)
How to Make It
Combine first 7 ingredients in a bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let stand 30 minutes.
Lightly coat both sides of tuna steaks with cooking spray; sprinkle with remaining salt and pepper. Place steaks on grill rack; grill 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve with salsa, and, if desired, lime wedges.
Oxmoor House Healthy Eating Collection
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