Ahi Tuna with Grape Tomato Salsa

Fish always makes a fresh, light and easy main course. BONUS: It’s naturally very low in sodium! I’ve broiled the tuna in this recipe, but it also tastes great grilled. When grilling, two minutes per side should be more than enough. Tuna will become inedibly tough if overcooked, so be careful.

Serves 4.

SODIUM CONTENT: 60.3 mg per serving


4 ahi (yellow fin) tuna steaks, about 1 lb.
1 T. olive oil
freshly ground black pepper to taste

2 c. grape tomatoes, halved
1/4 c. finely diced onion (about 1/4 onion)
1/4 c. finely diced green bell pepper (about 1/8 pepper)
1 clove garlic, minced
1 T. apple cider vinegar
1 t. chopped fresh cilantro or dried cilantro
1/2 t. ground cumin
1/4 t. ground coriander
1/4 t. freshly ground black pepper
1/8 t. crushed red pepper flakes


To make the salsa, measure all ingredients into a mixing bowl and stir well to combine. Set aside. Salsa can be made ahead and refrigerated until time to cook.

To cook the tuna, first preheat broiler. Place the tuna steaks on a broiler pan or in a shallow baking dish, brush lightly with olive oil and sprinkle with freshly ground black pepper to taste. Place on top rack in oven and broil 4 minutes. Remove pan from oven, carefully flip steaks, brush with remaining oil, sprinkle additional pepper to taste and return to oven. Broil another 4-5 minutes. Remove from oven. Plate each steak with a fourth of the tomato salsa. Serve immediately.

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