Serving Size: 6

Ingredients

6 8-oz tuna steaks cut around 3/4" thick

3/4 cup extra virgin olive oil (1/2 cup for sauce, 1/4 cup for marinade)

1 clove thinly sliced garlic

1/4 cup parsley

1/2 cup Jardin chipotle salsa

1/2 cup sliced shallots (about 3 cloves)

1 lemon

2 teaspoons dried oregano

pinch of salt

In medium saucepan, combine 1/2 cup olive oil with parsley, salsa, shallots, juice of 1/2 lemon, oregano, salt and pepper.  Simmer over medium-low heat 15-20 minutes (or until shallots are soft).  Remove from heat and set aside.

Place tuna in a single layer in a glass backing dish.  Drizzle remaining 1/4 cup olive oil and 1/2 lemon juice over fish.  Season with pepper (and whatever other spices you like).  Turn to coat both sides.  Cover with plastic wrap and marinate at room temperature for 1 hour.

Heat grill to high and then reduce to medium.  Place fish on an oiled grill set 4 to 6 inches from coals.  Reheat sauce.  Grill tuna, turning once, until opaque throughout but still moist, about 4-5 minutes per side, depending on the grill.  Transfer to a serving plant and spoon sauce over each steak. 

DO NOT OVERCOOK!