Grilled Tuna with Jicama and Orange

Ingredients

  • 2 6 ounce sashimi grade wild ahi tuna steaks

  • kosher salt

  • Fresh ground pepper

    JICAMA, ORANGE AND AVOCADO SALAD

  • ¼ small onion, thinly sliced crosswise on a mandolin

  • 1 oranges, rind removed with a knife, quartered and cut into ¼-inch slices

  • 1 small, skin removed with a knife and cut into strips

  • 1 tablespoon extra-virgin olive oil

  • ¼ teaspoon chile powder, plus more to taste

  • 2 tablespoons fresh lime juice

  • 1 ripe avocado, pitted and cut into ½-inch cubes

  • 1/2 cup coarsely chopped cilantro leaves

  • Sea salt, to taste

Instructions

  1. Preheat a grill to as hot as it gets (500 to 700°F). Allow the tuna to come to room temperature.

  2. Prepare the Salad. In a small colander, rinse sliced onion with cold water and pat dry with paper towels. In a large bowl combine onion, oranges, jicama, oil, chile powder, 2 tablespoons lime juice and toss to combine. Gently fold in avocado and cilantro. Taste and season with salt, additional chile powder and lime juice

  3. Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides.

  4. Add the steaks to the grill and cook 30 to 60 seconds per side, until lightly browned on the outside but still raw on the inside (115°F if measured with a food thermometer). If you’d like to sear the short sides, turn the tuna with tongs and sear each side for a few seconds.

  5. To serve, slice the tuna against the grain into ½ inch slices. Top with Jicama Salad. Serve immediately.

Haley Smith