Tuna with Roasted Red Pepper Salsa
Perfectly cooked tuna – golden on the outside, pink on the inside – topped with a smoky blend of roasted peppers, cilantro, green onions, cumin, and lime. There’s so much flavor and color, and it’s a cinch to prepare.
Don’t you love how one tuna steak looks like a heart? The shape sums up my feeling about this dish! I love it! The bold salsa is the perfect partner for the juicy tuna steaks.
Does this salsa work with other seafood? Absolutely. Feel free to use your favorite fish and/or shellfish here. In fact, this salsa is also excellent over chicken and steak.
Jarred roasted red peppers means ultra-fast prep time. Jarred roasted red peppers are a quick-cook’s best friend. They’re loaded with flavor, perfectly charred, and already seeded, so you just need to chop them and finish the salsa.
Tuna with Roasted Red Pepper Salsa
Ingredients
- 1 cup chopped roasted red bell peppers, from water-packed jar
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- Olive oil for coating the pan
- 4 tuna steaks, about 5 to 6 ounces each
Equipment
Instructions
- To make the salsa, in a medium bowl, combine the roasted red peppers, green onions, cilantro, lime juice, and cumin. Mix well. Season to taste with salt and black pepper. Set aside while you cook the tuna.
- Coat a stove-top grill pan, griddle, or large skillet with olive oil and preheat to medium-high.
- Season both sides of the tuna with salt and black pepper and add to the hot pan. Cook for 2 to 3 minutes per side for medium rare.
- Serve the tuna with the salsa spooned over top.