Serve with tortilla chips and a margarita for a festive summer meal.
4 (6-ounce) yellowfin tuna steaks (about 3/4 inch thick)
1/2 teaspoon salt, divided
1 tablespoon brown sugar
3 tablespoons lime juice, divided
1 cup chopped tomato
3 tablespoons chopped fresh cilantro
1 diced peeled avocado
1 jalapeño pepper, seeded and chopped
How to Make It
Heat a large grill pan over medium-high heat.
Sprinkle fish with 1/4 teaspoon salt. Combine the sugar and 1 1/2 tablespoons juice; spread evenly over fish. Coat pan with cooking spray. Add fish to pan, and cook 3 minutes on each side or until desired degree of doneness.
While fish cooks, combine remaining 1/4 teaspoon salt, 1 1/2 tablespoons juice, tomato, cilantro, avocado, and jalapeño, tossing gently. Serve fish with salsa.
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