Grilled Ahi Tuna With Mango Salsa
from the Williams Sonoma Seafood Cookbook
Now that the summer season has begun, we can enjoy fish and seafood grilled outdoors. Here's a tasty recipe to do just that!
4 ahi tuna steaks, 6-8 oz. each
3 Tbs. peanut or canola oil, plus extra for greasing
Juice of one lime
Sea salt and freshly ground white pepper
For the salsa:
2 ripe mangoes, peeled, pitted, and cut into 1/4" dice
1/3 cup finely diced red onion
1/2-1 red Serrano or jalape–o chile, seeded if desired
(removing the seeds lessens the "heat" of a pepper)
1/3 cup chopped fresh cilantro
Juice of one lime
2 Tbs. seasoned rice vinegar
1 Tbs. peeled and minced fresh ginger (optional)
Lime wedges for garnish
Red onion for garnish (optional)
Prepare a charcoal or gas grill for grilling over high heat. You may also use a broiler; line the bottom of a broiler pan with aluminum foil.
Place the tuna steaks in a glass or ceramic dish just large enough to hold them. In a small bowl, whisk together the oil, lime juice, and sea salt and white pepper to taste. Pour the mixture over the steaks and trun to coat them on both sides. Let stand at room temperature for 30 minutes.
Meanwhile, make the salsa. In a small bowl, combine the diced mangoes, onion, chile, cilantro, lime juice, vinegar and ginger, if using. Taste and adjust the seasoning. Set the salsa aside at room temperature to let the flavors combine.
Preheat the broiler now, if using.
Oil the grill rack or the top of a broiler pan with and oil-soaked paper towel. Measure the thickness of the tuna steaks. Place the tuna steaks on the grill rack, or place them on the oiled broiler pan and place the pan under the broiler 2-3 inches from the heat source. Cook steaks 1/2 inch for 3 minutes on a side for medium rare, 1-2 minutes for rare; adjust the cooking time for thicker steaks accordingly.
Transfer the steaks to warmed dinner plates and dollop the salsa alongside or on top of the steaks. Serve immediately; garnished with the lime wedges, and red onion, if desired.