Wednesday, May 19, 2010

Grilled Tuna with Chilli Onion Salsa

Fresh, good quality tuna steaks don't really need much, just a little salt, pepper, and olive oil... but we all need a little variety in our diets right?  Whether it be fruit, or in this case, onion based, I love a tangy salsa served over tuna straight off the grill.  Tuna is so easy to grill due to it's firm texture, but be careful as it will dry out if overcooked.  It is typically served medium rare, seared on the outside and warm in the center.  Serving a sauce over the tuna does give you a bit of breathing room if it is slightly overcooked as the sauce will add moisture to your dish.

I was definitely in the mood for something with a kick, so this chilli onion salsa was just what the doctor ordered.  The tuna was perfectly cooked with a sweet crust and tender, juicy center.  Add more or less chilli but definitely don't leave it out completely!

Grilled Tuna with Chilli Onion Salsa


4 tuna steaks
2 tablespoons lime juice
2 tablespoons fish sauce
2 tbsp canola oil
1 tbsp rice wine vinegar
1 tbsp ginger, grated
1 tablespoon caster sugar

For salsa:
1 red onion, minced
6 stalks green onion, white and light green parts only, minced
2 red chillis, minced
1 stalk lemongrass, peeled and finely minced
1 tbsp vegetable oil
1 tbsp rice wine vinegar
2 tsp caster sugar
1/2 tsp salt

cilantro, to garnish
fried shallots, to garnish


1. Combine lime juice, fish sauce, oil, vinegar, ginger and sugar for marinade.  Add tuna and marinate for 30 minutes.

2. Meanwhile, combine all ingredients to make salsa and let sit at room temperature until your tuna is ready to grill

3. Prepare grill for cooking over medium high heat and thoroughly oil.  I like to use to tongs and rub an oil soaked paper towel over grates.

4. Grill tuna for about 2 minutes on each side until the sugars have caused the outside to slightly caramelize and the it is cooked to medium rare.  Grill more or less to your liking. 

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