Spicy Grilled Tuna with Garden Salsa

Ingredients for Spicy Grilled Tuna with Garden Salsa

• 6 large cloves of garlic unpeeled

• 3 jalapeño chillies, stemmed

• 60ml de jugo de lima fresco

• 1 teaspoon salt, divided

• 4 tuna steaks (140g each, about 3/4 inch thick)

• 325g diced heirloom tomatoes

• 1/4 cup diced red onion

• 1 tablespoon fresh coriander, finely chopped

• 1 tablespoon fresh mint, finely chopped

• 1 tablespoon fresh basil, finely chopped

• Aerosol de aceite vegetal para cocinar

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 teaspoons salt in a blender until smooth. Scoop 120ml 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 coriander, mint and basil. Season with remaining 1/2 teaspoons salt. Coat grill with cooking spray; heat to medium-high (about 191°C). 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.

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