Serves four
4 tuna steaks, about 1/2 pound each

1 cup extra virgin olive oil
1/2 cup lime juice
1 teaspoon minced garlic
1 bunch of basil, chopped
1 teaspoon sea salt
1 teaspoon coarse pepper

Mango Salsa
1-2 fresh, ripe mangos, cubed
1/2 cup fresh cilantro, chopped
1/2 cup finely chopped Vidalia onion
1/2 teaspoon Tellicherry peppercorns (available at Whole Foods)
1-2 hot peppers (jalapeño, habañera, cayenne—or Thai if you like it hot)
1 yellow pepper, finely chopped
1/2 cup orange or pineapple juice
2 tablespoons white wine vinegar
sea salt to taste

For marinade, combine all ingredients. Pour marinade over the tuna steaks (I put the marinade and steaks together in a Ziplock bag); chill for 30 to 60 minutes. Grill steaks for 3 to 6 minutes on each side (center thermometer reading should be 120 to 130 degrees). Do not overcook. For the salsa, combine all ingredients. Top steaks with salsa.

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