Grilled Tuna with Chipotle Ponzu and Avocado Salsa
4 servings (serving size: 1 tuna steak, 1/2 cup rice, 1/2 cup salsa, and about 1/3 cup ponzu)
1/2 cup orange juice
1/2 cup lime juice
1/4 cup grated onion
1/4 cup low-sodium soy sauce
1 tablespoon chopped peeled fresh ginger
1 1/2 chipotle chiles in adobo sauce
3/4 cup diced English cucumber
1/2 cup diced plum tomato
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
4 (6-ounce) tuna steaks
1/4 teaspoon salt
2 cups hot cooked medium-grain rice
How to Make It
To prepare ponzu, place 1/2 cup orange juice and the next 5 ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
To prepare salsa, combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
Sprinkle fish with salt. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add fish; cook 3 minutes on each side or until desired degree of doneness. Cut each tuna steak diagonally across the grain into thin slices. Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
Messed up this recipe big time and it was still delicious- my husband purchased salmon instead of tuna, no orange juice had to use sunny d, someone used the adobos used sriracha sauce instead, no cucumbers from the garden so had to omit. I think the fresh mix of flavors was still there and that's why it worked.
This dish was tasty but I had to make so many adjustments, that it's no longer CL's recipe, but now mine. The ponzu was bitter so I added 1T agave syrup & reduced it by 1/2 . It still tasted like it needed something. For the salsa, I added some diced red onion, about a teaspoon of olive oil & the juice of 1/2 lime. We cooked the tuna outdoors on the grill & I made Jasmine Rice made with some sauteed shallot & coconut milk. I'll make it again, but with the changes.
This was great! Will definitely make again. I made a couple of alterations. I used boneless, skinless chicken thighs marinaded in a store-bought lime viniagarette. For the salsa, I used mango, avocado, shallots, cilantro, and lime juice. Delicious!
ETA: Have made this many times since my original review, both with tuna and chicken. If we have it in the grocery budget to splurge on really good, sushi-grade tuna this is the recipe I use. I keep thinking I will try it with the salsa as written in the recipe just for a change but we love the mango/avocado salsa so much I always wind up making it that way instead.
I made this with chicken. Great flavors and presents really well. For some reason, can't seem to find canned adobes in chipotle here in DC so, sadly, used crushed red pepper instead. I can only imagine that it's even better w/the real deal. I reduced the ponzu a bit in the skillet after the chicken came out until it was a tad thicker. Very good.
Outstanding recipe the whole family loves; looks hard to make but fairly easy. Our daughter loves tuna steak and is easily a $25-30 restaurant meal you can make at home a lot cheaper. Just get the pan hot and cook the tuna 3 minutes one side, two the other for perfection! (PS Serve over jasmine rice with a little coconut milk substituted for half of the water - yum)
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