Grilled Tuna with Chipotle Ponzu and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here is a great example of how bold Asian and Latin flavors work well together. Orange and lime juice substitute for rice vinegar, the acidic ingredient typically used in a Japanese ponzu dipping sauce. It gets a kick from the hot, smoky chipotle chiles. You can also try the ponzu with chicken. Ingredients:
1/2 cup orange juice |
1/2 cup lime juice |
1/4 cup grated onion |
1/4 cup low-sodium soy sauce |
1 tablespoon chopped peeled fresh ginger |
1 1/2 chipotle chiles in adobo sauce |
3/4 cup diced english cucumber |
1/2 cup diced plum tomato |
1/2 cup diced peeled avocado |
1/4 cup chopped fresh cilantro |
remaining ingredients |
4 (6-ounce) tuna steaks |
1/4 teaspoon salt |
cooking spray |
2 cups hot cooked medium-grain rice |
Directions:
1. To prepare ponzu, place 1/2 cup orange juice and the next 5 ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
2. To prepare salsa, combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
3. Sprinkle fish with salt. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add fish; cook 3 minutes on each side or until desired degree of doneness. Cut each tuna steak diagonally across the grain into thin slices. Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
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