EGG-FREE, NUT-FREE
Tuna is a fantastic fish for grilling because it’s dense and holds together well when placed directly on the grill grate. This Caribbean-inspired marinade gives the steaks a punch of spice and tang while also adding moisture.
Makes 4 servings
Prep time: 10 minutes (not including salsa)
Cooking time: less than 10 minutes
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1 garlic clove, minced
2 teaspoons onion powder
1 teaspoon smoked paprika
½ teaspoon sea salt
½ teaspoon ground cumin
¼ teaspoon ground ginger
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cinnamon
4 (6- to 8-ounce) tuna steaks
½ cup Mango-Jalapeño Salsa, for serving
1. In a small bowl, whisk together the olive oil, lime juice, garlic, onion powder, smoked paprika, salt, cumin, ginger, pepper, and cinnamon. Place the tuna steaks in a shallow baking dish and spread the seasoning mixture all over the steaks, turning them to coat both sides. Cover and marinate the tuna in the refrigerator for 30 minutes.
2. Preheat a grill to medium-high heat.
3. When the grill is hot, place the steaks on the grill and cook for 4 to 5 minutes on each side for medium, or to your desired doneness.
4. Garnish the steaks with the salsa and serve.