GRILLED TUNA STEAKS W/ AVOCADO SALSA

I know I know, there’s an “Attack of the tomatoes” going on but I bought these tomatoes before the outbreak made news and I bought them at the commissary where it insisted that their suppliers are not part of the produce exporter that are affected. It’s an Air Force Base, if I can’t trust my military base with my food, then we have big problems..LOL. Anyway, I made this just as the salmonella recall supposedly started making people sick. Well, I’m blogging about the recipe so it’s obvious my tomatoes were safe. *Knock on wood*.

For the grilled tuna steaks, I just drizzled olive oil on them, salt and pepper. Nothing fancy. That’s the best way of not ruining a perfectly good fish. Grilled on both sides.

Avocado salsa recipe after the fold…

Much like the mango salsa, it’s pretty much the same concept. Except for ripe mango, I used ripe avocado. I added some lemon juice to avoid browning of the avocado. Gotta make it fresh you know.

• Cubed Avocado
• Cubed Tomatoes
• Cubed Onions
• Finely chopped cilantro
• Squeeze of lemon juice (half slice)
• Season with salt and pepper
• Red Pepper Flakes (optional)

Just stir everything together. Be gentle coz you don’t want to mush the avocado. Nothing to it. Perfect topping to any grilled seafood. Make it ahead and store in the fridge until serving time.

Served with buttered corn, and parmesan couscous.

For the buttered corn (I used cans this time), drain the water of the corn. In a non stick pan, melt butter, about half a stick. Add the corn, season with salt and pepper.  Cook for about 10 minutes, stirring constantly.

The couscous is from the box. Near East brand .