Grilled Ahi Tuna With Cherry Salsa
Celebrate cherry season by the grill with this Grilled Ahi Tuna With Cherry Salsa! It's subtly sweet, slightly punchy, and oh-so-delicious.
Servings: 2
Ingredients
- 2 4-6 oz ahi tuna steaks
- 1 TBSP olive oil
- Kosher salt and cracked black pepper
Cherry Salsa
- 1 cup Bing cherries, pitted and chopped
- 2 TBSP minced red onion
- 2 tsp cubanelle pepper, minced a fair substitute to cubanelles is the Anaheim pepper
- 1 TBSP fresh-squeezed lime juice
- 1/2 tsp olive oil
- 1/2 tsp ground coriander
- 2 tsp (packed) fresh chopped parsley you can use cilantro if you like cilantro
- Kosher salt and cracked black pepper
Instructions
Cherry Salsa
- Add all of the ingredients for the cherry salsa into a bowl and mix until well blended. Set aside.
Ahi Tuna
- Heat a cleaned grill to high heat and season it with oil to ensure your fillet doesn't stick. You can do this by dipping a paper towel in cooking oil and wiping it over the grates to season them. Do this about 4-5 times.
- Brush the fish with olive oil, then sprinkle with salt and pepper.
- Grill each side for only 1.5 to 2 minutes. The center should be raw and lukewarm to the touch, or the tuna will be tough and dry.
- Let the tuna rest for 5 to 10 minutes; serve with the cherry salsa.
