Grilled tuna with blood orange salsa

Total Time
24 min
15 min
4 min
Brighten up your weeknight dinner with a bit of citrus. Blood oranges have pink-tinged orange skin and ruby red flesh. They are usually a little smaller than a regular orange, and the flavor is more tart—like a cross between an orange and a pink grapefruit. The mild flavor of the tuna pairs perfectly with the sweet, citrusy flavor of the blood orange salsa. Seasoning the tuna with salt and pepper provides an excellent seasoning and the salsa provides a moist and flavorful topping.


Blood orange(s)

3 medium, peeled, sectioned, and cut into 1/2-inch pieces

Uncooked fennel bulb(s)

½ medium, diced


4 medium, green variety, pitted and finely chopped

Fresh parsley

2 Tbsp, chopped flat leaf

Extra virgin olive oil

2 tsp

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked tuna

20 oz, 4 (5-ounce) steaks

Olive oil cooking spray

1 spray(s)


  1. To make salsa, stir together oranges, fennel, olives, parsley, oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in medium bowl.
  2. Sprinkle tuna with remaining 1/2 teaspoon of salt and remaining 1/8 teaspoon of pepper. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat until hot. Add tuna to pan and cook, turning once, just until pink in center, 4–6 minutes. Serve tuna with salsa.
  3. Per serving: 1 tuna steak with 1/3 cup salsa