Grilled Tuna with Warm Cherry Tomato Salsa
- Yield 4 servings
- Prep 20 mins
- Cook 8 to 16
Fusing the freshness of Napa, the seafood of California, and the Tuscan way of spicing food created this easy tuna recipe.
If you can't find fresh tuna, use any firm fish, such as halibut or salmon.
- 4 small tuna steaks (about 4 to 6 ounces each, with bone)
- 1 tablespoon lemon juice
- 1 tablespoon plus 2 teaspoons extra virgin olive oil (divided se)
- 1/2 teaspoon salt, divided use
- -- Freshly ground black pepper
- 1/4 cup finely diced red onion (1/2 onion)
- 2 -- garlic cloves, minced
- 2 cups cherry or pear tomatoes, cut in halves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon capers, optional
- -- Freshly ground black pepper, to taste
- Rinse the fish and pat it dry with paper towels. Place it in a glass pie plate and drizzle with olive oil and lemon juice. Let fish marinate in the fridge for at least 15 minutes and up to 4 hours.
- Place the tuna, onto a double-thickness of aluminum foil that has been sprayed with cooking spray, and place it on the preheated grill. Grill fish, turning it once, until it flakes and is not quite opaque in the center. This takes between 4 and 8 minutes per side depending on the thickness of the fish.
- Meanwhile, combine 2 teaspoons olive oil, chopped onion and garlic in a glass, oven-safe pie plate and place in 400F oven for 7 to 8 minutes, stirring halfway through. Mix 1/4 teaspoon salt into the tomatoes; stir tomatoes into the onion mixture and continue to roast for 4 or 5 minutes, until tomatoes are warmed and onion is starting to brown. Remove from oven, stir in chopped parsley and capers if using. Spoon evenly over tuna steaks.
- Alternative cooking method: Roast in oven at 400F in a pan coated with vegetable oil spray.