Chargrilled tuna with roasted capsicum salsa

title="Chargrilled tuna with roasted capsicum salsa"
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(1) Rate it

• 0:20 Prep


• 0:22 Cook


• 
  4 Servings


• Advanced

Tuna steaks are a healthy and delicious alternative to red meat. Try them with this vibrant salsa and char-grilled zucchini.

Featured in
Fish recipes, Low fat

Ingredients

• 2 large red capsicum, quartered, deseeded


• 7 green shallots, trimmed, thinly sliced


• 1/3 cup chopped fresh coriander


• 2 tablespoons fresh lime juice


• 1/2 teaspoon caster sugar


• Salt & ground black pepper, to taste


• 8 small zucchini (about 50g each), halved lengthways


• 2 teaspoons olive oil


• 4 (about 150g each) tuna steaks


• 4 dinner rolls, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat grill on high. Place the capsicum, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag and stand for 10 minutes (this helps to lift the skin). Peel the skin from the capsicum and finely chop the flesh.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine the capsicum, green shallots, coriander, lime juice, sugar and salt and pepper. Mix well. Taste and adjust seasoning if necessary. Cover and set aside while cooking zucchini and tuna.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Preheat chargrill on high. Brush the zucchini halves with 1 teaspoon of the olive oil. Cook on preheated chargrill, in batches if necessary, for 2-3 minutes on each side or until just cooked. Remove from the chargrill, cover loosely with foil and keep warm.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Brush both sides of tuna with remaining olive oil and cook on chargrill for 2-3 minutes on each side for medium-rare.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Serve tuna with the salsa, chargrilled zucchini and dinner rolls.
  
  
  

Nutrition

• 1660 kj

  Energy




• 11g

  Fat Total






• 43g

  Protein






• 4.5g

  Carbs (sugar)




• 31g

  Carbs (total)

All nutrition values are per serve

Notes

Leftovers; use coriander and green shallots in marinades and salads. For the kids: tuna & capsicum - chop cooked tuna and toss in salsa.

• Author: Alison Turner


• Publication: Australian Good Taste

Source: taste.com.au