Grilled Yellowfin Tuna with Avocado Salsa

  • 4 yellowfin tuna steaks
  • ¼ cup olive oil
  • 1 tsp Dijon mustard
  • ½ tsp garlic powder
  • ½ tsp ground pepper
  • 1 ripe avocado,
  • ¼ cup defrosted corn kernels
  • ½ roma tomato cored, seeded and diced
  • Juice of ½ lemon


Combine oil, mustard, garlic powder and pepper.  Brush mixture on both sides of tuna steaks.

Grill tuna on very high heat until seared on both sides but still rare inside.

While tuna is grilling, Cut avocado in half, remove and discard the pit.  Use a knife to score criss crosses in the flesh and the scoop cubes out with a large spoon.  Combine with remaining ingredients.

Serve steaks topped with the avocado salsa.  I added cheesy polenta and butter peas and garnished the plate with fresh mint from my garden.

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