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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.


  • 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


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.