Recipe of the Week...Grilled Tuna Steak with Fresh Herb and Peanut Salad


  • 2 1/2 tablespoons lime juice 
  • 1 tablespoon minced shallot 
  • 1 teaspoon honey 
  • 1/2 teaspoon coarse sea salt, divided 
  • 3/4 pound Wild-Caught Yellowfin Tuna Steak, thawed if frozen 
  • 2/3 cup loosely packed fresh mint leaves 
  • 2/3 cup loosely packed fresh basil leaves, sliced 
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves 
  • 4 green onions, thinly sliced 
  • 1/4 cup dry-roasted peanuts, chopped 


Prepare a grill for medium-high heat cooking. In a large bowl, whisk together lime juice, shallot, honey and 1/4 teaspoon of the salt. Set aside.  

Sprinkle tuna with remaining 1/4 teaspoon salt. Grill tuna, flipping once, until browned on the outside but still deeply pink in the center, 3 to 4 minutes per side. Transfer to a cutting board.  

Add mint, basil, parsley and green onions to the bowl with lime dressing and toss. Divide between 4 plates and sprinkle evenly with peanuts. Thinly slice tuna and fan slices over salad.