Southwestern Tuna with a Grilled Summer Salad

Southwestern Tuna with a Grilled Summer Salad
Photo by Scott Phillips


  • Cayenne
  • 1-½ lb. squash (about 3 medium zucchini or summer squash)
  • 1 Tbs. balsamic vinegar
  • 1 tsp. fresh lime juice, plus lime wedges for serving
  • Kosher salt and coarsely ground black pepper
  • 2 large cloves garlic, minced (about 1 Tbs.)
  • 2 red bell peppers
  • + 4 more ingredients
    • 3 Tbs. plus 2 tsp. olive oil
    • 1 tsp. ground cumin
    • 2 Tbs. chopped fresh cilantro
    • 1-½ lb. 1-inch-thick tuna steaks (2 steaks about 10 oz. each)

Heat a gas grill to medium high or prepare a mediumhot charcoal fire. In a small bowl, mix half of the garlic, 2 tsp. of the olive oil, the cumin, lime juice, 1/2 tsp. salt, 1/2 tsp. pepper, and a large pinch of cayenne. Spread an equal amount of the rub on both sides of the tuna and let it sit ...

View full recipe at Fine Cooking


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