Avocados in basket

ISSUE #19: Grilled Ahi with Yellow Tomato and Avocado Relish

3 teaspoons olive oil, divided
3/4 – 1 pound wild ahi tuna steak (searing grade), about 1” thick
Coarse salt & freshly ground black pepper
1 avocado, diced
2 teaspoons lime juice
½ large yellow heirloom tomato, diced
1½ tablespoons finely diced red onion
½ teaspoons minced jalapeño, or more to taste, optional

Preheat grill to medium-high heat. Massage 2 teaspoons of olive oil into tuna. Season generously with salt and pepper. When grill is very hot, lay tuna on well-oiled grates. Sear for about 6 minutes over direct heat: 2 minutes on the first side, then 2 on the flip side, then 2 on the first side again. Watch the side of the fish very carefully. It’s done when you can still see a bright band of red along the center. (Grill more or less according to your preferred degree of doneness, but 6 minutes still leaves a nice rare center).

In a small bowl, mix together the avocado, lime juice, tomato, onion, and jalapeno, if using. Sprinkle with coarse salt, additional pepper, and the remaining teaspoon of olive oil. Slice tuna. Serve with relish.

Pair with Browne 2018 Meritage White Blend