INGREDIENTS
1 cup loosely packed cilantro
1 small red onion, diced
1 tsp. ground cumin
Juice of 2 lemons
1 TBSP. olive oil
Salt and black pepper to taste
1 ½ lbs. tuna steaks
4 medium ripe tomatoes
1 garlic clove, finely minced
Dash of cayenne pepper or hot sauce to taste
DIRECTIONS
Mix together half the cilantro, the onion, cumin, lemon juice, olive oil, salt and pepper.
Marinate the tuna in this mixture for 1 hour or less.
Mix the remaining cilantro with the tomatoes, garlic, salt and pepper; let stand until ready to serve.
Preheat the grill and grill the tuna about 4 inches from the heat source, basting occasionally with the marinade.
Turn once, after about 5 minutes.
The tuna will be crisp but slightly rare steak; cook longer if you prefer a darker steak.
Serve the tuna with the fresh tomato salsa.
Serves 2 to 4.
