Tuna with orange-pepper salsa
4 servings
20 minutes
Tuna with orange-pepper salsa is a refined blend of freshness and spiciness that reflects a modern take on European cuisine. This recipe combines tender grilled tuna fillet with a vibrant fruit-vegetable salsa. Oranges add a sweet juiciness to the dish, while red pepper adds a mild heat. Mint leaves and wine vinegar provide subtle freshness, highlighting the balance of flavors. The dish is perfect for a light dinner or festive meal, as it refreshes and satisfies.
1
Peel the oranges and slice them thinly, then dice them. Remove the seeds from the pepper and cut it into small cubes. Chop the onion finely.
- Oranges: 2 pieces
- Red sweet pepper: 1 piece
- Red onion: 0.5 head
2
For the salsa, mix oranges, pepper, onion, mint, and vinegar in a bowl. Add salt and pepper.
- Oranges: 2 pieces
- Red sweet pepper: 1 piece
- Red onion: 0.5 head
- Chopped mint leaves: 20 g
- Red wine vinegar: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Preheat the grill and lightly grease it with oil.
- Extra virgin olive oil: 1 tablespoon
4
Brush the tuna with oil, season with salt and pepper. Place on the grill and cook until golden brown, but with pink meat inside, for 4-6 minutes, flipping once.
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Tuna fillet (loin): 400 g
5
Place the tuna on plates, top with salsa. Garnish with lettuce leaves.
- Lettuce leaves: to taste
