4 tuna steaks, about 6 to 8 ounces each
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Peach Salsa
2 cups diced peeled peaches
1 cup diced tomato
1/2 cup thinly sliced green onion
1/4 cup diced red bell pepper
2 tablespoons lime juice, about 1 medium lime
1 to 2 teaspoons finely minced hot or mild chile pepper, or to taste
1 tablespoon chopped fresh cilantro, or to taste
dash ginger
dash garlic powder
1 tablespoon orange or pineapple juice, optional
dash freshly ground black pepper
sugar or honey, if desired, to taste
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Gingered Lime Marinade
4 tablespoons fresh lime juice, about 2 small limes
2 tablespoons roasted peanut oil, olive oil, or other vegetable oil
1/4 teaspoon ground ginger, or to taste
1/4 teaspoon salt
1 tablespoon honey
dash Pickapeppa or other hot sauce
1 clove garlic crushed
Combine all salsa ingredients, tasting and adding sugar if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe.
Let stand for 45 minutes or refrigerate for a few hours before serving. I like to bring the salsa to room temperature before serving.
Makes 3 to 4 cups.
Mix all marinade ingredients together; taste and adjust seasonings. Combine the marinade with tuna in a food storage bag or shallow glass dish. Make sure tuna is well coated; cover or seal bag and refrigerate for 1 to 4 hours.
Lightly brush a grill pan, grill rack, or broiler pan with a little oil. Grill tuna on a grill pan over medium heat or over medium coals (can also be broiled), turning after about 4 to 6 minutes. Tuna should maintain a little pink in the center, but will flake easily around edges.
Serve tuna with a generous spoonful of salsa, along with a rice pilaf or other rice.