Grilled Tomatillo Tuna Steaks
Cooking a fish dish that the family will like is often a dilemma. But this is a recipe that’s sure to please everyone. Use our salsa for a super quick marinade to infuse flavor into the tuna, then use more in the delicious topping. The topping is really the star of this dish. The tangy, citrus flavor of the salsa is the perfect complement to creamy avocado and cilantro.
Ingredients
1 jar (16 ounces) Pace® Salsa Verde0.5 cup chopped fresh cilantro1 tablespoon lemon juice1.5 pounds tuna steak (about 6 steaks)1 large avocado, peeled, pitted and chopped (about 1 cup)6 green onion, chopped (about 3/4 cup)
Instructions
For the marinade, stir 3/4 cup salsa verde, 2 tablespoons cilantro and the lemon juice in a 3-quart shallow, nonmetallic dish or resealable plastic bag. Add the tuna steaks and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.Remove the tuna steaks from the marinade and reserve the marinade. Season the tuna steaks as desired. Lightly oil the grill rack and heat the grill to medium. Grill the tuna steaks for 10 minutes or to desired doneness, turning them over once halfway through grilling and basting often with the reserved marinade. Discard any remaining marinade.Stir the remaining salsa verde, cilantro, avocado and green onions in a small bowl. Serve with the tuna steaks.
Grilled Tomatillo Tuna Steaks
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Cooking a fish dish that the family will like is often a dilemma. But this is a recipe that’s sure to please everyone. Use our salsa for a super quick marinade to infuse flavor into the tuna, then use more in the delicious topping. The topping is really the star of this dish. The tangy, citrus flavor of the salsa is the perfect complement to creamy avocado and cilantro.
Ingredients
1 jar (16 ounces) Pace® Salsa Verde0.5 cup chopped fresh cilantro1 tablespoon lemon juice1.5 pounds tuna steak (about 6 steaks)1 large avocado, peeled, pitted and chopped (about 1 cup)6 green onion, chopped (about 3/4 cup)
Instructions
For the marinade, stir 3/4 cup salsa verde, 2 tablespoons cilantro and the lemon juice in a 3-quart shallow, nonmetallic dish or resealable plastic bag. Add the tuna steaks and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes.Remove the tuna steaks from the marinade and reserve the marinade. Season the tuna steaks as desired. Lightly oil the grill rack and heat the grill to medium. Grill the tuna steaks for 10 minutes or to desired doneness, turning them over once halfway through grilling and basting often with the reserved marinade. Discard any remaining marinade.Stir the remaining salsa verde, cilantro, avocado and green onions in a small bowl. Serve with the tuna steaks.
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