Ingredients:
3 large cloves Garlic, peeled and smashed
1-2 Jalapeño peppers, stemmed
½ teaspoon Olive Oil
2 Tablespoons fresh Lime Juice
½ teaspoon Sea Salt
2 -5 oz. Tuna Steaks
1 cup Tomatoes, chopped
2 Tablespoons Red Onion, Chopped
1 Tablespoon fresh Cilantro, finely chopped
½ Tablespoon fresh Basil, finely chopped
Directions:
Place garlic, chiles, and oil in a skillet over medium heat. Cook for 10 to 12 minutes to soften.
Take off heat for a few minutes. Place garlic, jalapeños, lime juice and ¼ teaspoon sea salt in a blender and puree.
Pour half of the pureed mixture into a glass baking dish.
Place raw tuna on top of puree, and flip to coat both sides. Place cover on dish, put in the fridge, and let marinate for 20 minutes.
While marinating, begin making the salsa. Combine the tomatoes, onion, cilantro, basil, and the remaining ¼ teaspoon of sea salt in a medium bowl and toss to mix. Pour remaining puree mixture into bowl, mix, and place in fridge to chill.
Place aluminum foil on grill and coat with olive oil.
Place tuna on aluminum foil, cook for 3-4 minutes, flip and cook additional 5 minutes.
Place tuna on serving plates, spoon salsa on top, sprinkle with sea salt and serve.
*Note: This recipe calls for Tuna, but is interchangeable with any fresh fish of choice.
Makes 2 servings
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