The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.
Ingredients
- 6 large cloves of garlic unpeeled
- 3 jalapeño chiles, stemmed
- ¼ cup fresh lime juice
- 1 teaspoon salt, divided
- 4 tuna steaks (5 ounces each, about 3/4 inch thick)
- 2 cups diced heirloom tomatoes
- ¼ cup diced red onion
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 1 tablespoon fresh basil, finely chopped
- Vegetable oil cooking spray
Directions
1. Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. |
2. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. |
3. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. |
4. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. |
5. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top. |
Nutritional Information
Per serving: 237 calories, 7.2 g fat, 1.8 g saturated, 7.8 g carbohydrates, 1.6 g fiber, 34.4 g protein
Nutritional analysis provided by Self
Per serving: 237 calories, 7.2 g fat, 1.8 g saturated, 7.8 g carbohydrates, 1.6 g fiber, 34.4 g protein
Nutritional analysis provided by Self
