Grilled Tuna with Chipotle Ponzu and Avocado Salsa

  • clnr42 Posted: 09/06/10
    Worthy of a Special Occasion

    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.

  • nyfoodie Posted: 06/11/09
    Worthy of a Special Occasion

    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.

  • EileeninSC Posted: 12/14/08
    Worthy of a Special Occasion

    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)

  • nyitch Posted: 10/26/09
    Worthy of a Special Occasion

    Awesome - one of the best recipes from C.L. I've made! It was a while ago, but I think I made it with short grain coconut rice. I would definitely make for company. Super yummy!

  • mjmayinsf Posted: 04/02/11
    Worthy of a Special Occasion

    We don't love tuna, but eat it sometimes because it's healthy. This is a tasty preparation for a nice, light meal.

  • srwfromorange Posted: 06/26/11
    Worthy of a Special Occasion

    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.

  • Amhaasy81 Posted: 08/06/12
    Worthy of a Special Occasion

    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.

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