Serves 4 (serving size: 1 tuna steak and about 1/3 cup salsa)
Photo: Johnny Autry; Styling: Cindy Barr
1 cup halved grape tomatoes
1/2 cup vertically sliced red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
3/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 avocados, peeled and diced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely chopped
2 tablespoons lower-sodium soy sauce
2 teaspoons dark brown sugar
4 (6-ounce) tuna steaks
How to Make It
Combine first 9 ingredients in a medium bowl.
Combine soy sauce and brown sugar in a small bowl, stirring until brown sugar dissolves. Reserve 1 tablespoon soy sauce mixture. Heat a grill pan over high heat. Coat pan evenly with cooking spray. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness, basting steaks frequently with soy mixture. Remove steaks from grill pan; drizzle with reserved 1 tablespoon soy mixture. Serve fish with salsa.
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Very good - and EASY to make. I left out the cilantro and jalapeño (although I'd use the jalapeño in the future for some kick). I marinated the tuna steaks in the soy/ black sugar, too. Really good and easy for a novice like me. My husband was delighted.
I made this for dinner last night and was very disappointed. I have better recipes for seared tuna. I thought the dish lacked flavor. The salsa tasted like deconstructed guacamole and I couldn't taste the soy dressing/glaze at all. It seemed like an unnecessary step to glaze the tuna with the soy dressing since it didn't seem to add any additional flavor. I kept rereading the recipe to make sure I wasn't forgetting to add something to the salsa since the ingredients were exactly the same as my guacamole recipe. I'm not sure what I would change to improve this dish so I will not make this again.
This was very good! I made the salsa about an hour in advance and swapped chopped chives for the cilantro as my husband is not a fan. I added in a handful of additional sliced tomatoes and only used half of the jalapeno. I served the tuna over mixed greens with some sliced cucumber. I added some corn tortilla strips that I cut, brushed with oil and dusted with garlic salt and chili powder, baked at 375 for 10 minutes on parchment paper. I added a little bit of this Basil Lime dressing and it made for a fantastic salad: http://www.myrecipes.com/recipe/basil-lime-dressing-10000001667899/ I skipped the step of adding more soy sauce mixture over the tuna since the dressing took care of that extra flavor. This is a new favorite!