Best Spicy Grilled Tuna Or Other Fish With Heirloom Tomato Salsa Recipes

Spicy Grilled Tuna with Garden Salsa image

Provided by Merritt Watts

Yield 4 servings

Number Of Ingredients 11

6 large cloves of garlic unpeeled
3 jalapeño chiles, stemmed
1/4 cup fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (5 ounces each, about 3/4 inch thick)
2 cups diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray

Steps:

Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

Grilled tuna with tomato salsa image

Provided by Donal Skehan

Yield Serves 4

Number Of Ingredients 19

125ml/4fl oz extra virgin olive oil
2 lemons, juice and zest
1 tsp honey
1 small banana shallot, finely chopped
50g/1¾oz green olives, chopped
50g/1¾oz black olives, chopped
1 garlic clove, crushed or grated
2 tsp dried oregano
½ tsp sea salt
¼ tsp freshly ground black pepper
4 x fresh tuna steaks (about 150g/5½oz each)
2 plum tomatoes, seeds removed and diced
2 tbsp capers, roughly chopped
100g/3½oz rocket, roughly chopped
4 slices sourdough bread
2 tbsp olive oil
1 garlic clove
1 plum tomato, chopped and mashed with a little olive oil
salt and freshly ground black pepper

Steps:

For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside.
Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.
Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.
Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3-4 minutes on each side for medium-rare or until cooked to your liking.
Drizzle the bread with oil and cook in a hot griddle pan for 1-2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper.
Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side.

Grilled Tuna Steaks with Roasted Corn and Tomato Salsa image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 ears of corn, husks removed
2 red bell peppers
2 tablespoons olive oil
1 onion, diced
2 tomatoes, peeled, seeded and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
1 tablespoon sherry or red wine vinegar
3 to 4 tablespoons chopped cilantro
Juice of 1 lime
4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
Salt and pepper

Steps:

First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.