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Grilled Tuna with Peach Relish
Added on: 28-Feb-2011 Hits: 792
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Recipe Text:
Use a grill pan, broiler, or charcoal grill to cook this tuna. Make the salsa in advance to give flavors time to blend, and start marinating the tuna an hour or two before serving time.
Ingredients:
* 4 tuna steaks, about 6 to 8 ounces each
* .
* Peach Salsa
* 2 cups diced peeled peaches
* 1 cup diced tomato
* 1/2 cup thinly sliced green onion
* 1/4 cup diced red bell pepper
* 2 tablespoons lime juice, about 1 medium lime
* 1 to 2 teaspoons finely minced hot or mild chile pepper, or to taste
* 1 tablespoon chopped fresh cilantro, or to taste
* dash ginger
* dash garlic powder
* 1 tablespoon orange or pineapple juice, optional
* dash freshly ground black pepper
* sugar or honey, if desired, to taste
* .
* Gingered Lime Marinade
* 4 tablespoons fresh lime juice, about 2 small limes
* 2 tablespoons roasted peanut oil, olive oil, or other vegetable oil
* 1/4 teaspoon ground ginger, or to taste
* 1/4 teaspoon salt
* 1 tablespoon honey
* dash Tobasco or other hot sauce
* 1 clove garlic crushed
Preparation:
Combine all salsa ingredients, tasting and adding sugar if you would like the salsa a little sweeter. It really depends on the sweetness of the peaches. Some chopped mango can be used along with peaches in this recipe. Let stand for 45 minutes or refrigerate for a few hours before serving. I like to bring the salsa to room temperature before serving.
Makes 3 to 4 cups.
Mix all marinade ingredients together; taste and adjust seasonings. Combine the marinade with tuna in a food storage bag or shallow glass dish. Make sure tuna is well coated; cover or seal bag and refrigerate for 1 to 4 hours.
Lightly brush a grill pan, grill rack, or broiler pan with a little oil. Grill tuna on a grill pan over medium heat or over medium coals (can also be broiled), turning after about 4 to 6 minutes. Tuna should maintain a little pink in the center, but will flake easily around edges.
Serve tuna with a generous spoonful of salsa, along with a rice pilaf or other rice.
Serves 4.
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The Wildcat!
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Posted on Sunday, March 04
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Last 10 Forum Messages
back from the dead
Posted by acidcustom on Thursday, December 16, 2010 (16:36:23) (1886 reads)
Its been a long time since I have been here, time just flys. I have been so busy the last couple of years with C/F triggers I have decided to back to the roots and start to do OLD SCHOOL custom work on most of the older markers mainly Cockers, Mags, DM3/matrixes and of course Bushys. So if you guys have any ideas let me know, cant give time lines as I am selling my house and will be moving hopefully next year so I will have to pack everything up and set up again, so I will be making parts/custom milling when I have the time only,
IT WILL BE DONE WHEN POSSIBLE are the conditions of sale for everything
thanx John
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New Moderators
Posted by 63VDub on Saturday, July 09, 2011 (03:17:01) (1833 reads)
I'm trying something new! I have added a few new mods to the group to help make things run more smoothly. Please welcome FGB, jtusa, Martix_agent, maloneoni and Nobody to the ranks of the overworked and under appreciated. If you need anything, they and I are the go to guys.
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Attention All Bushmaster Lovers!
Posted by fungunzbuff on Thursday, December 16, 2010 (16:36:56) (2887 reads)
63VDub has just posted up a beautiful Rare/Unique Bushy Tracking List. He has some, but there are many more unique Bushmasters not being represented! IF you have a good pic, I would encourage you to post it in the new Sticky "Rare Bushy Tracking List NOW WITH PICTURES!!!" Located in the Bushmaster forum. I personally have been awaiting this thread's arrival at ICD-O for a long time, and I think we owe it to ourselves, the ICD community, and the world, to make this this thread informative, and rich in detail. While I personally have no stake in the thread, good looking bushies are what got me into ICD products, and I think a unified thread of the internet's finest Bushmaster specimens would be A) engaging and B) super great. Thanks!
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