Tuna Steaks with Avocado and Tomato

Tomato-avocado topping, wonderful here with flavorful grilled tuna, also makes a great relish for poultry or sandwiches. MORE+ LESS-

By Pillsbury Kitchens

March 2, 2005

Topping

3/4

cup chopped tomatoes

1/2

cup chopped peeled ripe avocado

tablespoons chopped fresh cilantro

jalapeno chile, chopped

tablespoons oil

tablespoons lime juice

1/2

teaspoon cumin

1/2

teaspoon salt

(8-oz.) fresh tuna steaks

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1

GRILL DIRECTIONS: Heat grill. In medium bowl, combine all topping ingredients; mix well. Refrigerate.
2

In small bowl, combine oil, lime juice, cumin and salt; blend well.
3

When ready to grill, brush tuna steaks with oil mixture. Place tuna on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 9 to 12 minutes or until fish flakes easily with fork, turning once and brushing with remaining oil mixture. Serve topping over fish.

To broil tuna, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with remaining oil mixture.