Summer makes us long for the grill. But by the end of the season, even our favorite burgers and dogs can feel a bit tired.
So to keep your grilling interesting, we came up with a speedy grilled tuna dish that packs tons of big, bold flavors. For our recipe, we used tuna steaks, which are thick, meaty pieces cut from the fish in the opposite direction than a fillet. You also could use salmon steaks, which often include the bone (which helps the flesh hold together on the grill). Swordfish also would work in this recipe.
We kept the prep simple with just a light coating of oil and a bit of salt and pepper. We wanted to let the flavor of the tuna shine. But to ensure we also could taste the fresh flavors of summer, we top the tuna with a cross between a fruit salsa and an herby chimichurri. It goes together in about 2 minutes with the help of a food processor.