Grilled Tuna with Mango Salsa

Paired with ArborBrook Guadalupe Vineyard Pinot Gris

For this recipe a firm Tuna is best but you can substitute fresh halibut or Mahi Mahi.

Serves 4

Tuna

4 fresh 8oz tuna steaks 1” thick

White pepper

Pink sea salt

Garlic powder

Olive oil

Mango Salsa

1 fresh mango peeled and diced

½ a large jalapeno seeded and minced

¼ cup diced red onion

¼ red bell pepper diced

1 lime, zest and then squeeze the juice

1/3 cup diced English cucumber, seeds removed

1/3 cup chopped cilantro leaves

Smoked sea salt

White pepper

Pinch of sugar (optional)

Rinse and pat dry the steaks, sprinkle with the white pepper, pink sea salt, and powdered garlic to taste. Let steaks set at room temperature for 5 minutes.

While the steaks rest prep the salsa and toss all ingredients together. I prefer smoke sea salt for the salsa but you can use regular sea salt. Let set at room temperature while you grill the steaks.

Coat each steak with olive oil and make sure your grill is clean and well-oiled so the steaks do not stick. Grill over high heat of coals for 4-6 minutes per a side depending if you like a touch of pink in the middle. Remove and plate and top with mango salsa.