Grilled Tuna with Chipotle Ponzu and Avocado Salsa
(Courtesy of Isabel Cruz from Cookinglight.com)
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.
Ingredients
- 4 (6-ounce) tuna steaks
- 1/4 teaspoon salt
- 2 cups hot cooked medium-grain rice
Ponzu Sauce
- 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
Salsa
- 3/4 cup diced English cucumber
- 1/2 cup diced plum tomato
- 1/2 cup diced peeled avocado
- 1/4 cup chopped fresh cilantro
Preparation
To prepare ponzu, place the orange juice, lime juice, grated onion, soy sauce, ginger, and chipotle chiles in a blender, and process until smooth.
To prepare salsa, combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
Sprinkle fish with salt. Heat the grill and add the fish, cooking 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.
