Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 4 (serving size: 1 tuna steak and about 1/3 cup salsa)

Sustainable Choice.

Before you sear the tuna, be sure to get the pan screaming hot--this gives you a deep crust without overcooking the interior. Look for yellowfin tuna caught using the troll or pole-and-line technique.

How to Make It

Step 1

Combine first 9 ingredients in a medium bowl.

Step 2

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

Great Flavors

KendallJones
December 04, 2016
My husband and I really loved this recipe. The salsa was a great addition to the tuna. Quick and easy to make.

richie's Review

LouisePearl
July 20, 2014
We loved this. We left out the avocados and used olive oil instead of cooking spray. The salsa was awesome.

seaside725's Review

joycew1948
September 27, 2013
My whole family thought this was a great dish. I also made the salsa the night before so that the flavors could blend and I left out the cilantro. I served rice and carmalized brussel sprouts with it.

Chesterscraps's Review

Chesterscraps
July 23, 2013
We enjoyed this recipe - even my 4 year old son. I served it with some hummus and pita chips. I will make this again. I would serve it to guests but with something "fancier" on the side.

Mbengo's Review

richie
June 26, 2013
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.

LouisePearl's Review

trophymomha
May 12, 2013
We liked this. When my husband grilled the tuna, I can't promise he followed the recipe... He never does!

joycew1948's Review

CookingQueen
May 10, 2013
tuna was so-so. next time i'll just season with oil, salt and pepper. the salsa was wonderful. don't like cilantro so left it out.

trophymomha's Review

Mbengo
April 24, 2013
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.

KendallJones's Review

seaside725
April 16, 2013
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!

Chrissie259's Review

Chrissie259
April 14, 2013
A definite keeper. Make the salsa ahead of time to allow the flavors to blend.