Rinse fish; pat dry with paper towels. Set aside.
Brushing tuna with a seasoned oil mixture keeps it juicy and flavorful while grilling.
Servings and Ingredients
|4 (8-oz. each) yellowfin tuna steaks, about 3/4-inch thick|
|¾ tsp. lime zest|
|2 tbsp. fresh lime juice|
|2 tbsp. fresh cilantro, snipped|
|2 tbsp. green onion, finely chopped|
|1 tbsp. Hy-Vee Select olive oil|
|½ tsp. Hy-Vee kosher sea salt|
|¼ tsp. Hy-Vee cayenne pepper|
|¾ lbs. fresh peaches, peeled, pitted, and chopped (about 2 cups)|
|2 Roma tomatoes, seeded and chopped (about 1 cup)|
|½ c. orange bell pepper, seeded and chopped|
|¼ c. red onion, chopped|
|1 jalapeno pepper, seeded and finely chopped|
Things To Grab
- Paper towels
- Small bowl
- Medium bowl
- Charcoal or gas grill
In a small bowl, combine lime zest, lime juice, cilantro, green onion, olive oil, salt and cayenne pepper; set aside.
In a medium bowl, combine peaches, tomatoes, bell pepper, red onion, and jalapeno; stir in half of cilantro mixture. Cover and chill until serving time.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Prepare a charcoal or gas grill with greased grill grate.
Heat grill and prepare for direct grilling over medium-high heat. Grill tuna for 3 to 4 minutes or until desired doneness, turning once and brushing with remaining cilantro mixture halfway through grilling. Serve tuna immediately with salsa.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 90mg
- Sodium: 350mg
- Total Carbohydrates: 12g
- Protein: 58g
This light-bodied wine often has bright aromas and flavors of apples, pears, gooseberries, tropical fruits, and melon balanced by strong acidity. Pair dry styles with chicken, light salads, fish, and cheeses like goat cheese. Sweeter styles are best with rich foods like foie gras.