Grilled Tuna with Fresh Peach Salsa Vinaigrette
The Nitty Gritty:
Fruity, healthy, and satisfying on a hot summer day- Level: 1
- Prep Time: 15 minutes
- Yields: 2 servings
- Tags: seafood main
It doesn’t get better than this — yellowfin tuna steaks fresh from the grill, topped with a fun salsa-vinaigrette that’s heavy with ripe summer peaches.
Ingredients:
- 3 fresh peaches, peeled, pitted, and chopped
- 2 Tbsp. fresh Italian parsley, chopped
- 2 Tbsp. red onion, chopped finely
- 2 yellowfin tuna steaks, 6-8 oz. each
- 2 Tbsp. white balsamic vinaigrette
- ¼ cup extra virgin olive oil, plus more to drizzle on tuna
- kosher salt
- Freshly ground black pepper
- Making up the peach salsa vinaigrette
Instructions:
Combine peaches, parsley, and red onion in a small bowl. Separately, combine the vinegar and olive oil and healthy pinches of salt and pepper; whisk well. Adjust seasoning to taste.
Pour vinaigrette over chopped peach mixture, starting with a small amount and adding to taste. Set aside to let the peaches marinate (for 15-30 minutes, ideally).
Pre-heat grill (or a grill pan or indoor grill) on high. While heating, sprinkle both sides of the tuna steaks with salt and pepper, then drizzle with olive oil.
Place tuna on grill and let sear for 2-3 minutes each side, establishing dark grill marks but leaving the inside pink.
Spoon peach salsa vinaigrette atop the tuna and enjoy!
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By Julia Swenson
Julia B. Swenson is outsourcing her culinary talents from Santa Monica, Calif. When not managing the content, strategy, and acquisition process for a video game company in LA, she spends her time making delectable treats for family and friends. This spring she will begin a year-long course to hone her talents at the Le Cordon Bleu program in Pasadena for baking and pâtisserie. Her discerning life lesson: Never trust a skinny chef.
About The Humble Gourmand
The Humble Gourmand is a monthly online publication edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
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