Tuna with Orange-Pepper Salsa Recipe | PBS Food

Tuna with Orange-Pepper Salsa


Prep time: 30 Minutes

Total time: 30 Minutes

Yield: Serves 4

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  • 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)


  1. Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
  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. Serve topped with salsa. Garnish with lettuce leaves, if desired.
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