Tuna & Cherry Tomato Salsa
|Cherry tomatoes||1 Pound, chopped to make 3 cups (455 Gram Red / Yellow Colored)|
|Cilantro leaves||20 Gram, coarsely chopped to make 1/2 cup, lightly packed (1/2 Cup)|
|Fresh jalapeno pepper||2 , seeded and coarsely chopped|
|Garlic||1 Clove (5 gm), minced / pressed|
|Green onions||5 , thinly sliced|
|Lime juice||75 Milliliter (5 Tablespoon)|
|Olive oil||1 Teaspoon|
|Skinless boneless tuna steaks||16 Ounce (About 4 Ounce/ 115 Gram Each, 1 Inch Thick)|
|Cucumbers||2 Medium, thinly sliced|
|Freshly ground pepper||To Taste|
1. In a medium-size bowl, mix tomatoes, cilantro, chiles, garlic, onions, and 2 tablespoons (30 ml) of the lime juice. Cover and set aside.
2. Mix remaining 3 tablespoons (45 ml) lime juice with oil. Rinse tuna and pat dry; then brush both sides of each steak with oil mixture. Place tuna on a greased grill 4 to 6 inches (10 to 15 cm) above a solid bed of hot coals. Cook, turning once, until browned on outside but still pale pink in the center; cut to test (about 3 minutes).
3. Transfer tuna to a warm platter; surround with cucumber slices. Evenly top tuna with tomato salsa; season to taste with pepper.