Spicy Grilled Tuna with Garden Salsa
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant spicy grilled tuna with garden salsa is a superb choice for a light yet satisfying main course. By roasting the garlic and jalapeños before blending, you unlock a deep, smoky sweetness that perfectly complements the meaty texture of fresh tuna steaks. This dish relies on zingy lime and a trio of aromatic garden herbs rather than heavy fats to deliver a punch of Mediterranean-inspired flavour, making it a wonderful option for a nutritious midweek dinner.
As a diabetes-friendly recipe, this meal is naturally low in carbohydrates and high in lean protein and heart-healthy omega-3 fatty acids. The fresh heirloom tomatoes and red onion provide a refreshing crunch, while rinsing the onions ensures their flavour is mild rather than overpowering. Serve this grilled fish alongside a crisp green salad or steamed seasonal vegetables for a complete, well-balanced meal.
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Ingredients for Spicy Grilled Tuna with Garden Salsa
6 large cloves of garlic unpeeled
3 jalapeño chillies, stemmed
60ml fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (140g each, about 3/4 inch thick)
325g diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh coriander, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray
How to make Spicy Grilled Tuna with Garden Salsa
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. Puree garlic, jalapeños, lime juice and 1/2 teaspoons salt in a blender until smooth. Scoop 120ml puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. 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 coriander, mint and basil. Season with remaining 1/2 teaspoons salt. Coat grill with cooking spray; heat to medium-high (about 191°C). 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.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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