Heart Healthy – Grilled Tuna with Chipotle Ponzu and Avocado Salsa

Tuna

Here is a great example of how bold Asian and Latin flavors work well together for our seventh Heart-Healthy Entre’. 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

Ponzu:
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
Remaining ingredients:
4 (6-ounce) tuna steaks
1/4 teaspoon salt
Cooking spray
2 cups hot cooked medium-grain rice

Preparation

To prepare ponzu, place 1/2 cup orange juice and the next 5 ingredients (through 1 1/2 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 a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add fish; cook 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.

Advertisements

One thought on “Heart Healthy – Grilled Tuna with Chipotle Ponzu and Avocado Salsa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s