Grilled Tuna with Chipotle Ponzu and Avocado Salsa

Grilled Tuna with Chipotle Ponzu and Avocado Salsa Recipe
Here is a great example of how bold Asian and Latin flavors work well together. Orange and lime juice substitute for rice vinegar, the acidic ingredient typically used in a Japanese ponzu dipping sauce. It gets a kick from the hot, smoky chipotle chiles. You can also try the ponzu with chicken.

Yield:

4 servings (serving size: 1 tuna steak, 1/2 cup rice, 1/2 cup salsa, and about 1/3 cup ponzu)

Recipe from

Nutritional Information

Calories 447
Caloriesfromfat 26 %
Fat 12.6 g
Satfat 2.8 g
Monofat 5.2 g
Polyfat 3.1 g
Protein 44 g
Carbohydrate 37.8 g
Fiber 2.5 g
Cholesterol 64 mg
Iron 3.9 mg
Sodium 606 mg
Calcium 34 mg

Ingredients

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
Salsa:
3/4 cup diced English cucumber
1/2 cup diced plum tomato
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
Remaining ingredients:
4 (6-ounce) tuna steaks
1/4 teaspoon salt
Cooking spray
2 cups hot cooked medium-grain rice

Preparation

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.

Note:

Isabel Cruz,

November 2005
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