Ingredients
1 1/2
lb tuna steaks, 3/4 to 1 inch thick
1/4
cup lime juice
2
teaspoons chili oil
2
tablespoons finely chopped fresh cilantro
1
clove garlic, finely chopped
1/2
teaspoon salt
1
small avocado, pitted, peeled and coarsely chopped (1 cup)
1
kiwifruit, peeled, chopped (1/2 cup)
3
medium green onions, chopped (3 tablespoons)
1
small jalapeño chile, seeded, finely chopped (1 tablespoon)
2
tablespoons lime juice
2
tablespoons chopped fresh cilantro
1/4
teaspoon salt
Preparation
If tuna steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix remaining tuna ingredients. Add tuna; turn to coat with marinade. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinate.
Meanwhile, in medium bowl, mix all salsa ingredients; refrigerate.
Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove tuna from marinade; reserve marinade. Place tuna on grill. Cover grill; cook over medium heat 11 to 16 minutes, brushing 2 or 3 times with marinade and turning once, until tuna flakes easily with fork and is slightly pink in center. Discard any remaining marinade. Top tuna with salsa.
