3 navel oranges peeled
1 lemon peeled, cut between the membranes into segments
1 lime peeled, cut between the membranes into segments
1 jalapeño pepper seeded, finely chopped
3 tablespoons of red onion diced
1 tablespoon of fresh cilantro chopped
1/4 teaspoon of sugar
3/4 teaspoon of salt divided
1/2 medium avocado diced
2 tablespoons of olive oil
4 (8-ounce) of tuna steaks, about 1 1/4-inches thick
1 teaspoon of ground coriander
1/4 teaspoon of ground black pepper
- Coarsely chop the orange, lemon and lime segments and combine in a medium bowl with the jalapeño, onion, cilantro, sugar, and 1/4 teaspoon of the salt. Gently fold in the avocado and reserve.
- Brush the tuna steaks with 1 tablespoon of the oil then season with the coriander, remaining 1/2 teaspoon salt and pepper.
- Brush a Circulon grill pan with the remaining 1 tablespoon oil and heat over medium-high until hot. Add the tuna steaks and cook, turning once, 6-8 minutes for medium-rare. Remove from the heat and serve with the salsa.