Grilled Tuna with Chilton County Peach Salsa
By: Austin Connor, Director of Dietary- Regency Retirement Village.
1/2 cup orange juice
1/2 cup olive oil
1 teaspoon oregano, dried
1 teaspoon finely chopped fresh parsley
salt and ground black pepper to taste
2 (6 ounce) fresh tuna steaks
In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired temperature
Chilton Co. Peach Salsa
4 cups fresh Chilton County peaches - peeled, pitted and chopped
1 ripe Mango-peeled and chopped (optional)
1/2 cup diced onion
1/2 cup diced red bell pepper
2 jalapeno peppers, minced
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 1/2 teaspoons ground cumin
1/4 cup distilled white vinegar
3 tablespoons of Honey
1 teaspoon grated lime zest
Juice of ½ lime
2 tablespoons white sugar
Combine all ingredients by mixing as little as possible. Be careful to maintain integrity of the various ingredients, while at the same time combining them just enough to taste each ingredient.
Garnish with Flowered Green Onion.