Tuna Steaks, Grilled and Marinated

Ingredients

• ¼ cup lime juice
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely minced sun-dried tomatoes
• 1 teaspoon ground cumin
• Hot pepper sauce to taste
• 2 ½ pounds fresh tuna steaks (see note)
• Pepper salsa (recipe follows)

6 servings

Preparation

1. Combine the lime juice, olive oil, sun-dried tomatoes, cumin and hot pepper sauce in a glass or ceramic dish large enough to hold the fish snugly in a single layer.
2. Cut the fish into six uniform pieces. Place them in the dish, turn them once to coat both sides, cover and refrigerate for at least two hours. Turn the fish once while it is marinating.
3. Heat a grill or broiler. Grill or broil the tuna until it is seared on the outside but still rare in the middle, two to three minutes on each side, depending on the thickness of the fish and the heat of the grill or broiler.
4. Serve at once topped with the pepper salsa.

• Swordfish, salmon, mako, monkfish or halibut can be substituted but they should not be served rare. Alternately, two-and-a-half pounds of skinless and boneless chicken breasts can be used instead of the fish.

16 minutes