Grilled Tuna With Mojo

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   1.

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   Heat an outdoor grill or a stovetop grill pan to medium-high.

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   2.

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   Halve chile lengthwise, remove stem, and scrape out seeds.

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   (For maximum heat, do not remove seeds.)

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   Thinly slice chile and set aside.

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   3.

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   Stir garlic and olive oil together in a medium microwave-safe bowl, cover loosely with plastic wrap, and microwave on HIGH until garlic is soft and aromatic, about 2 minutes.

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   Stir in chile, lime juice, cilantro, and 1 teaspoon salt to hot oil.

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    Set mojo aside to cool until ready to serve.

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    4.

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    Brush tuna with olive oil and season generously with about 1/2 teaspoon salt and black pepper, to taste.

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    Grill, turning once, until distinct grill marks are seared into fish, 3 to 5 minutes per side for medium rare or 4 to 6 minutes for medium-well.

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    Let rest for 5 minutes.

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    5.

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    Slice each tuna steak in half, divide among plates, and drizzle with some of mojo.

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    Serve with green beans and any remaining sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.