INGREDIENTS
Salsa:
2 large nectarines, pitted, cut into 1/2 in. dice
3 TBSP. red onion, finely chopped
1/2 jalapeno pepper, diced
2 TBSP. fresh cilantro, chopped
1 TBSP. lime juice
1/4 tsp. salt
Tuna:
1/2 cup beer
1/4 cup orange juice
1/3 cup green onions, chopped
1/4 cup soy sauce
2 TBSP. lemon juice
2 TBSP. fresh ginger, grated
3 cloves garlic, minced
2 TBSP. sugar
4 tuna steaks, about 3/4-inch thick
DIRECTIONS
Combine nectarines through salt in medium bowl.
Combine beer, green onions, orange juice, soy sauce, lemon juice, ginger, garlic and sugar in a large bowl; mix well.
Add tuna, turning to coat.
Refrigerate 30 minutes, turning occasionally.
Prepare grill for direct cooking over medium-high heat.
Remove tuna from marinade; place on oiled grill.
Grill tuna 3 minutes per side or until pink in center. Serve with salsa.
Serves 4.
