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