Grilled Tuna with Chipotle Ponzu and Avocado Salsa

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

1. 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.
2. To prepare salsa, combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
3. 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.