Source: dLife

Moist and tender grilled tuna steaks topped with a homemade pepper and onion salsa.

Servings

0.5 oz pine nuts
3 tsp olive oil
0.25 large onion , vertically sliced
2 medium garlic cloves , sliced thin
0.5 cup chopped yellow bell peppers , cut into 1 inch chunks
0.5 cup chopped red bell peppers , cut into 1 inch chunks
0.5 cup cold water
0.5 tsp salt
2 tbsp chopped parsley
0.5 tsp sherry vinegar
0.25 tsp black pepper
1.25 lb tuna steaks , cut into 4 pieces

1 Lightly toast pine nuts in a small nonstick pan over medium high heat, about 3-5 minutes; set aside.
2 Heat 2 teaspoons of oil over medium heat in a large pan and sauté onion until it start to soften, about 4 minutes. Add in the garlic and continue to cook another minute. Stir in both yellow and red peppers, water, and 1/4 teaspoon of salt.
3 Lower heat and gently simmer until peppers are tender crisp and water is absorbed, about 10-12 minutes. Remove pan from heat and stir in the parsley, toasted pine nuts, vinegar, and 1/8 teaspoon of pepper; place in a bowl and keep warm or cool to room temperature.
4 Place grill rack 4-6 inches from heat and preheat grill to medium high heat.
5 Using a pastry brush, coat tuna steaks with remaining teaspoon of oil and sprinkle with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Place on grill and cook until opaque throughout with a small amount of pink showing in center, about 3-4 minutes per side, turn only once. Serve topped with onion pepper salsa.

Onion pepper salsa has its best flavor when served at room temperature. Do not skip brushing the tuna with oil as this helps keep the fish's taste moist and tender.