Tuna with Orange-Pepper Salsa

Ingredients

• 2 navel oranges peeled and sliced
• 1 red bell pepper ribs and seeds removed, diced
• 1/2 cup diced red onion
• 1/4 cup torn fresh mint leaves
• 1 tablespoon red-wine vinegar
• Coarse salt and ground pepper
• 1 tablespoon vegetable oil plus more for grates
• 4 tuna steaks (each 6 to 8 ounces and 3/4 inch thick)
• 1 teaspoon ground coriander Boston lettuce (optional)

Instructions

1. 1
   Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
2. 2
   Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes.
3. 3
   Serve topped with salsa. Garnish with lettuce leaves, if desired.