Southwestern Tuna with a Grilled Summer Salad

Ingredients

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

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