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Chunky Charred Fresh Tuna and Avocado Salsa with Corn Chips
serves 4 as something to munch on


  • 1 1/2 to 2/3-pound tuna steak

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon ground coriander

  • 1 teaspoon olive oil, plus 1 tablespoon

  • Kosher salt

  • 1 1/2 Hass avocadoes, diced

  • 6 small or 4 large vine-ripe tomatoes, seeded and diced

  • 2 scallions, thinly sliced on an angle

  • 1/2 to 1 jalapeno, seeded and finely diced

  • 3 tablespoons roughly chopped cilantro

  • The juice of 1 lime

  • The juice of 1/2 lemon

  • Tortilla chips, for serving


Preheat an indoor or outdoor grill to the highest heat.  Season all sides of the tuna with the spices and salt.  Drizzle with 1 teaspoon of olive oil, and rub the oil and spices all over the tuna.  Sear on the grill 1 minute on each side.  Set aside to rest.

Dice or slice all the vegetables and herbs for the salsa and put them in a bowl.  Add the lime juice, 1 tablespoon of olive oil, and season well with salt.  Dice the seared tuna the same size as the avocado and tomatoes, and add.  Taste the salsa…it should be well salted and a bit acidic.  Add the juice of up to 1/2 lemon to achieve the desired acidity.  Serve with a ton of tortilla chips.

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