Grilled Tuna with Citrus Salsa

Living in the Milwaukee area we are fortunate to have Empire Fish, a fish store that provides all the fish and seafood needs to some of the top restaurants in the area. They also have a small retail store on Watertown Plank Road. For many years we took this shop for granted until we moved away and realized our only source of fish was something that was wrapped up in the meat department at our local grocery store. You never knew how many days that fish was sitting there. You can get onto Empire's website : http://www.empirefish.com/a/Documents/specials_2008-04-28.pdf
and check out their weekly specials. One of the added bonuses to shopping at Empire is that they offer recipe cards to give you ideas how to cook the fish you bought. This is one of the recipes that came from Empire.

Grilled Tuna:
2 tuna steaks (about 6-8 ounces each)
1 T. olive oil
1/2 t. kosher salt
2 T. cracked black peppercorns

Citrus Salsa:
2 oranges
1 jalapeno pepper, chopped - seeded and trimmed of membrane
1 red onion, chopped
1/2 cup cilantro leaves, chopped
1 T. olive oil
1 lime juiced
Salt
Freshly ground pepper

Rub tuna steaks with olive oil, salt, cracked peppercorns and set aside while you make the salsa.

To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2 inch pieces. Combine orange with jalapeno, onion, cilantro, olive oil and lime juice. Toss together, season with salt and pepper and set aside.

Pre heat grill to medium high. Rub grill with oil - grill tuna about 3-5 minutes each side for medium rare, 2-4 more minutes (each side) for medium to well. Remove from grill and let stand for 5 minutes. Serve topped with citrus salsa.