4 (8-10 ounce) boneless tuna steaks, 1-inch thick
4 tablespoons salad oil
salt and freshly ground white pepper to taste
Nectarine-Red Onion Relish:
1 red bell pepper, seeded and julienned
6 ripe but firm nectarines, peeled and cut into 8 slices each
1 medium red onion, julienned
1 tsp. minced garlic
1/4 cup julienned fresh basil
1/4 cup red wine vinegar
1/4 cup fresh orange juice
2 tablespoons lime juice (about 1 lime)
1/4 cup virgin olive oil
salt and freshly cracked pepper to taste
Serving size
Calories per serving
Instructions
Combine all relish ingredients in a large bowl and toss evenly.
Mixture will be slightly runny. Chill until ready to serve.
Lightly rub tuna steaks with oil and season with salt and pepper.
Grill for 4 to 5 minutes per side over a medium-hot fire (do not overcook). Check for doneness by bending a steak gently and looking inside for a slight translucence in the center. Remove from the grill and serve on top of a pool of relish.