It’s grilling season again!!!
I couldn’t be happier. Grilling would be my ultimate favorite ways of cooking. If I could, I would only use my grill in the summertime. I just LOVE to throw all sorts of things on it, from vegetables to fruits, to fish, seafood, tofu and even pizza.
And of all the things that I get to throw on my grill, I think that this one right here would be my bestest best: a nice piece of fresh tuna steak, cooked very rare, if you please.
So, I was in the mood for one of those and conveniently had some in the freezer.
I also happened to have A WHOLE bunch of kiwis in the fridge, and for some reason, kiwi fruit is something that I don’t ever really think of using much… not even in smoothies.
In fact, they are one of the rare foods that I will, more often than not, buy just because they are on sale and leave them to rot in the fridge.
Sad, I know!
It’s not that I don’t like them, far from there. In fact, I happen to LOVE them. Love everything about them: their brilliant emerald color, their beautiful darker lines that look just like so many sun rays, their creamy white core and crunchy black little seeds. I’ll even sometimes eat their hairy, fuzzy brown skin.
In fact, now that I think of it, I think kiwi fruit has to be one of the most beautiful fruit out there. It looks just like a jewel.
Still, for some reason, they often just don’t inspire me.
This time was very different, however. I had this vision in my mind for a kiwi salsa to go with my tuna steak.
I just thought the two of them would go so very well together.
And kiwi being so pretty in green, I wanted to keep this salsa green all the way, so I added nothing but green ingredients to it.
Avocado was an obvious choice, so of course, it went right in. Green onions? Parsley? Sure thing! Mint? Hey, why not! Let’s throw some of that in there…
Add a few drops of this, a few pinches of that and voilà! In only a few minutes, I had this delicious salsa to go with my tuna steak.
I have to say that the match was absolutely fabulous!
This light dinner was one that I particularly enjoyed. It was nice and fresh, came together in no time at all, dirtied close to no dishes, didn’t heat up the entire house, didn’t leave me feeling stuffed yet, was fully satisfying…
I get the feeling that I’ll be having lots of fun creating all sorts of salsas this summer.
And I’ll be topping all sorts of different fish with them!
- 1 yellow fin tuna steak, approximately 125g - 150g
- Drizzle extra virgin olive oil
- Pinch salt and pepper
- 1 kiwi fruit
- 1 avocado
- 1 green onion
- 4-5 fresh mint leaves
- A small handful fresh parsley
- ½ tsp fresh rosemary
- The juice of half a lime
- 1 tbsp white wine vinegar
- ½ tsp unpasteurized liquid honey
- Pinch salt and pepper
- Few fresh coconut shavings, for garnish
- Peel and cut the kiwi fruit and avocado into very tiny little cubes, approximately ¼ to ½ inch. Throw them in a mixing bowl.
- Chop the green onion, mint leaves, parsley and rosemary very finely and add that to the bowl containing kiwi and avocado.
- In a small mixing bowl, add white wine vinegar, lime juice, honey, salt and pepper. Whisk until well incorporated and pour over reserved salsa.
- Blend until evenly coated and set aside.
- Preheat grill or cast iron skillet to very, very high heat.
- Rub tuna steak with olive oil on both sides, sprinkle with salt and pepper
- When grill or pan is really hot, throw tuna steak on and cook until a nice golden crust develops, about one or two minutes per side. Be careful not to over cook your fish as it’s really easy to over cook tuna. The sides of the piece of meat should remain a little bit rare.
- Transfer tuna steak to serving plate, top with salsa and garnish with few fresh coconut shavings.
- Serve immediately.