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Zesty Grilled Tuna with Fresh Tomato Salsa

Zesty Grilled Tuna with Fresh Tomato Salsa

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Zesty Grilled Tuna with Fresh Tomato Salsa

This refreshing pairing is simple to make and will quickly become a family favorite. The dressing gives this recipe a kick while the balsamic gives it a sweetness that will leave your taste buds totally satisfied.


Substitute mahi mahi steaks for the tuna steaks.

Use Your Broiler:
To cook tuna under the broiler instead of on the grill, place marimated tuna on rack of broiler pan. Broil, 4 to 6 inches from heat, 5 to 7 min. on each side or until tuna flakes easily with fork.


  • 1/4 Cup balsamic vinegar
  • 1/4 Cup olive oil
  • 3 Tablespoons dry white wine
  • 1 envelope GOOD SEASONS Zesty Italian Dressing Mix
  • 2 Tablespoons chopped fresh basil, divided
  • 4 plum tomatoes, chopped
  • 1 Tablespoon chopped red onions
  • 1/2 Cup ATHENOS Traditional Crumbled Feta Cheese
  • 4 tuna steaks (1 pound)


Calories Per Serving338

Folate equivalent (total)15µg4%

Grilled Tuna Steak with Fresh Tomato Salsa

This Grilled Tuna Steak with Fresh Tomato Salsa comes together in just 20 minutes and is moist and tender with a hint of freshness.



Preheat grill to medium high, clean the surface well and brush with oil just before you place the tuna on it.

Brush the tuna with Colavita EVOO just prior to cooking. Place the tuna steaks on the grill surface. Turn after 4 minutes and cook for 8 – 10 minutes. If it’s a little pink at the center that’s fine as overcooked tuna and fish tends to be very dry.

To make the sauce, simply roughly chop the tomatoes and salt them and place in a mixing bowl. Add all the remaining ingredients and mix well with a spoon.

Once the tuna steaks are cooked, plate them and spoon a generous amount of the sauce over the top.


    • 2 tablespoons olive oil
    • 1 large onion, thinly sliced
    • 1/4 cup chopped celery
    • 1/4 cup finely chopped fresh Italian parsley
    • 1 garlic clove, chopped
    • 1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped
    • 1 bay leaf
    • 1 cup fresh basil, torn into bite-size pieces
    • 4 6-ounce tuna steaks (each about 1 inch thick)
    • Fresh basil sprigs

Spanish Tuna Steaks with Spicy Tomato Sauce

Author Albert Bevia @ Spain on a Fork


  • 2 tuna fillets
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1/2 onion
  • 1/2 tsp sweet smoked paprika
  • 1/2 tsp hot smoked paprika
  • 1/4 cup white wine
  • 1/2 cup tomato puree
  • 2 tbsp fresh parsley
  • pinch sea salt
  • pinch black pepper


Finely mince 2 cloves of garlic, finely dice 1/2 onion and finely chop a handful of fresh parsley, grab 2 tuna steaks (I bought mine frozen and thawed them out), pat them dry with paper towels and season them with sea salt and freshly cracked black pepper on both sides

Heat a nonstick fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the tuna steaks into the pan, push down on the tuna steaks with a spatula, this will give them that beautiful sear, cook for 90 seconds per side (the thickness of my steaks where 1/2 inch), after a total cooking time of 3 minutes transfer the tuna to a plate and cover with foil paper

Using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, after 1 minute add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, quickly mix it all together and then add a 1/4 cup of white wine and mix, after 2 minutes add a 1/2 cup of tomato puree, season it all with seal salt, freshly cracked black pepper and 1 tbsp of the freshly chopped parsley, mix it all together until well combined and lower the fire to a LOW heat, after simmering for 3 minutes add the tuna steaks back into the pan and coat them with the spicy tomato sauce, after heating the tuna steaks for 2 minutes remove the pan from the heat and serve directly from the pan, garnish with freshly chopped parsley, enjoy!

Recipe Notes

I recommend you use the highest-quality spices & seasonings to make this recipe, it truly makes all the difference in the world. Shop for Spices & Seasonings.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


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.

Step 1

Combine all of the salsa ingredients in a small bowl. Stir, just enough to mix. Put into the refrigerator for at least 30 minutes to let the flavors combine together.

Preheat barbecue grill or a stovetop grill. Lightly coat both sides of the ahi steaks with some olive oil. Place the steak onto direct heat, and cook only until grill marks form about 3 to 5 minutes depending on how hot the grill is. Turn the steak over and cook for another 3 to 5 minutes. Remove the ahi from the heat, and set aside. Do not overcook the tuna or the flesh will become dry and lose its flavor. The steak will have a white ring around the edges and the center will be very pink when it is finished cooking. Remove from the grill. Spoon the salsa over the top. Serve. Eat.


  • Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and start to thicken, 6 to 10 min. (If you have big, stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.) Add the garlic and cook for 30 seconds.
  • Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep it warm while you cook the pasta.
  • Cook the pasta in the boiling water according to package directions. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.

For a real treat, try making this quick summer pasta with one of the imported Spanish tunas (Ortiz brand, in particular), which are fairly expensive but very delicious.

Recipe Notes

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Ingredient Spotlight

Cilantro-Lime Grilled Tuna with Avocado Cucumber Salsa

I’m on a grilled fish KICK this summer, guys. Can’t stop, won’t stop, just gimme all the grilled tuna and nobody gets hurt.

Strong words coming from a former fish-hater, but let’s just leave my shameful past behind us.

And move forward to a better place where there’s cilantro-lime marinated grilled tuna. And avo-cuke salsa. I vote that we stay here FOREVER.

You all know that before culinary school I totally hated seafood’s guts right? I think that with seafood it’s sorta just a love it or hate it kinda deal. As you know, I was totally on the haters side until school came around and showed me how foolish I was. Among tons of other things, salmon, mahi-mahi, and tuna are my current favs.

Guys, I even like sushi now. What??

The best thing to do with fish in the summertime is pretty obvious. Grill, baby, GRILL. You know why grilling is the boss with fish, guys? Because most fish literally takes 5 minutes or LESS of cook time on the grill.

It’s also SO important that you only do a short ‘n’ sweet cook time, because too much time on the grill can easily dry out your fish. No thanks!!

So let’s talk tuna. This is a pretty straightforward grilled tuna recipe, guys, but it’s seriously SO.DANG.GOOD! Just…dang.

First off, I marinate my tuna steaks for about 10-15 minutes in a cilantro lime marinade (similar to this chicken!) to soak up tons of limey herb flavors. NOTE: It’s important not to let the tuna marinate for longer than 15 minutes, otherwise the acidity in the marinade will actually start to cook the fish.

Now for our grilling portion. Slap those tuna steaks on the grill but do NOT walk away. These steaks only need about 2 minutes of cook time on each side and it’s important not to overcook them. The tuna should still be pink in the middle—just like an actual steak!

Then came the game-changer, y’all. The kinda thing I just want to sneak off to a closet with and eat straight outta the bowl. Avocado cucumber salsa = hi loooooover.

Seriously. You. This salsa. SPOON! Any binge leftovers you can use for their actual purpose of dressing your gorgeous grilled tuna.

  • 1 1/4 pounds halibut steaks, tuna or mahi-mahi, skin removed, cut into 4 pieces (see Tip)
  • 2 tablespoons lime juice, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 medium ripe tomato
  • 2 tablespoons chopped fresh cilantro, or parsley
  • 2 tablespoons chopped red onion
  • 1 small jalape&#241o pepper, seeded and minced
  • 1 clove garlic, minced
  • Salt & freshly ground pepper, to taste

Place halibut steaks in a shallow dish and sprinkle with 1 tablespoon lime juice and oil. Turn to coat well. Cover with plastic wrap and refrigerate for 15 minutes.

Core the tomato and halve crosswise. Gently squeeze out and discard the seeds. Dice the flesh and place in a small bowl. Stir in the remaining 1 tablespoon lime juice, cilantro (or parsley), onion, jalapeno, garlic, salt and pepper.

Oil the grill rack (see Tip). Grill the halibut until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa.

Tips: To skin a fish fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

Spicy Tuna & Tomato Sauce with Fettuccine

It may sound unusual, but you've got to give this deliciously different dish a try. you'll find that it's easy to make and the combination of picante sauce, tuna and peas makes it absolutely scrumptious.

  • 1 jar (16 ounces) Pace® Picante Sauce
  • 1 stalk celery, chopped (about 1/2 cup)
  • 1 cup frozen peas, thawed
  • 2 cans (5 ounces each ) tunapacked in water, drained
  • 8 ounces (1/2 of a 1 pound package) fettuccine pasta, cooked and drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons shredded Parmesan cheese
  • Easy Substitution: You can substitute 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the tuna in this recipe.

Heat the picante sauce, celery and peas in a 4-quart saucepan over medium heat to a boil.  Reduce the heat to low.  Stir in the tuna.  Cook until the celery is tender, stirring occasionally.

Add the fettuccine to the saucepan and toss to coat.  Sprinkle with the parsley and cheese.

Watch the video: Τόνος στο γκριλ με γλάσο από μέλι και μπαχαρικά - Blue Island