PEPPERED AHI TUNA RECIPE

PEPPERED AHI TUNA RECIPE image

Number Of Ingredients 19

Salsa
1 1/2 cups cantaloupe, chopped
1/2 cup red onion, chopped
1/2 cup pineapple, chopped
1/2 cup fresh cilantro, chopped
2 1/2 tablespoons fresh lime juice
2 teaspoons jalapeno pepper, minced
salt
Pepper Paste
2 tablespoons extra virgin olive oil
2 tablespoons soy sauce
3/4 teaspoon cider vinegar
1/4 cup black pepper, coarsely ground
2 tablespoons kosher salt
2 tablespoons dark brown sugar
1/4 teaspoon garlic salt
Tuna
6 (3/4-inch to 1-inch thick) ahi tuna steaks
olive oil, for the grill grates

Steps:

For the salsa: In a medium bowl, combine the cantaloupe, onion, pineapple, cilantro, lime juice and jalapeño. Season with salt to taste. The salsa can be served at room temperature or refrigerated until ready to use or up to 3 days in advance. For the pepper paste: In a small bowl, combine the olive oil, soy sauce, vinegar, pepper, salt, brown sugar and garlic salt. Coat the tuna steaks evenly with the pepper paste. Wrap each steak in plastic wrap and refrigerate for 30 minutes.Build a charcoal fire for direct grilling and open all dampers for maximum heat. Preheat the grill to 500° to 600°F. Lightly coat the grill grates with oil. Remove the tuna steaks from the plastic wrap and place them over direct heat. Grill on each side for 3 minutes or less, depending on how rare you like them. The tuna should be firm with pink in the middle. To serve, slice the tuna into 1/4-inch-wide strips and top with a generous amount of salsa, or put the fish slices on a bed of salsa.