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Chargrilled tuna with roasted capsicum salsa Recipes
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Recipe Name : Chargrilled tuna with roasted capsicum salsa
Country : United States
Rating :
Category : Home > Dip > Salsa
Chef : Alison Turner
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2 large red capsicum, quartered, deseeded
7 green shallots, trimmed, thinly sliced
1/3 cup chopped fresh coriander
2 tbs fresh lime juice
1/2 tsp caster sugar
Salt & ground black pepper, to taste
8 small zucchini (about 50g each), halved lengthways
2 tsp olive oil
4 (about 150g each) tuna steaks
4 dinner rolls, to serve

Preheat grill on high. Place the capsicum, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag and stand for 10 minutes (this helps to lift the skin). Peel the skin from the capsicum and finely chop the flesh.

Combine the capsicum, green shallots, coriander, lime juice, sugar and salt and pepper. Mix well. Taste and adjust seasoning if necessary. Cover and set aside while cooking zucchini and tuna.

Preheat chargrill on high. Brush the zucchini halves with 1 tsp of the olive oil. Cook on preheated chargrill, in batches if necessary, for 2-3 minutes on each side or until just cooked. Remove from the chargrill, cover loosely with foil and keep warm.

Brush both sides of tuna with remaining olive oil and cook on chargrill for 2-3 minutes on each side for medium-rare.

Serve tuna with the salsa, chargrilled zucchini and dinner rolls.

Leftovers; use coriander and green shallots in marinades and salads.

For the kids: tuna & capsicum - chop cooked tuna and toss in salsa.