Grilled Tuna With Chipotle Ponzu and Avocado Salsa Japanese cooking recipe


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Ingredients

PONZU
1/2 cup orange juice
1/2 cup lime juice
1/4 cup grated onion
1/4 cup low sodium soy sauce
1 tablespoon chopped peeled fresh ginger
1 1/2 chipotle chiles (in adobo sauce)
SALSA
3/4 cup diced English cucumber
1/2 cup diced plum tomato
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
REMAINING INGREDIENTS
4 (6 ounce) tuna steaks
1/4 teaspoon salt
cooking spray
2 cups hot cooked medium-grain rice

Directions
1PREPARE PONZU:.
2Place all the ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.
3PREPARE SALSA:.
4Gently combine diced cucumber, tomato, avocado, and cilantro in a small bowl.
5PREPARE FISH:.
6Sprinkle fish with salt.
7Heat a large nonstick grill pan over medium-high heat.
8Coat pan with cooking spray.
9Add fish; cook 3 minutes on each side or until desired degree of doneness.
10Cut each tuna steak diagonally across the grain into thin slices.
11Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.
12Enjoy!

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