Cooking for 6 people
Ingredients
- 6
ahi tuna steaks ¾–1 inch thick
- 1 cup
diced cantaloupe
- 2 tsp.
minced jalapeño peppers
- 2 1/2 tbsp.
lime juice
-
salt to taste
- 1/3 cup
chopped cilantro
- 1/2 cup
diced pineapple
- 1/2 cup
diced red onion
- 2 tbsp.
dark brown sugar
- 2 tbsp.
extra-virgin olive oil
- 2 tbsp.
soy sauce
- 1/3 cup
coarse ground black pepper
- 1/3 tsp.
garlic salt
- 1 tsp.
apple cider vinegar
1Food Prep
First, combine the cantaloupe and pineapple salsa ingredients in a medium bowl and toss until mixed. Add salt to taste. The salsa can be served at room temperature or refrigerated until ready to use.
Next, in a small bowl, add the pepper paste ingredients and blend until the mixture forms a paste. Then, coat the tuna steaks evenly with the pepper paste.
Finally, wrap each steak individually with plastic wrap and refrigerate for 30 minutes.
2Grill Prep
Fuel: We recommend Kingsford™ Professional Charcoal Briquets for their high heat, low ash performance.* n
* Compared to Kingsford™ Original CharcoalMethod: Direct-Heat Grilling
Temp: 500°F to 600°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and lightly oil the grate.
Remove the tuna steaks from the plastic wrap and place on the grill, directly over the heat.
Grill for 3 minutes on each side. Tuna should be firm with pink in the middle and reach an internal temperature of 145° on a digital meat thermometer.
To serve, slice the tuna into ¼” strips and top with a generous amount of salsa.
Recipe created by World Champion Pitmaster, Chris Lilly on behalf of Kingsford™ Charcoal.
For safe meat preparation, reference the USDA website.
