Grilled Tuna Saturday with Mango Salsa and Brown Rice

I love when I get to stay in Los Altos and use the grill!  Beautiful house, and beautiful food.



  • 1 lb big-eye tuna steak
  • 1 scallion
  • 2 cloves garlic
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon black pepper

Mango Salsa:

  • 3 mangos
  • 1 avocado
  • 1/2 teaspoon garlic salt
  • 1/2 red onion
  • 1 scallion
  • 1/2 bunch cilantro
  • 1 tsp pepper
  • 1 lemon



  • 1 cup brown rice
  • 1 tablespoon sesame seeds


  1. Start with the marinade!
  2. Mince the garlic and scallion and throw it in a bag
  3. Cut your Tuna into 2-3 steaks depending on how hungry y'all are
  4. put the Tuna in the bag, and add rice vinegar and salsa
  5. Remove the air and make sure the Tuna is fully covered in the marinade
  6. Put into the fridge while you prepare the rest
  7. Start cooking 1 cup of rice - I learned how to use the rice maker.  First, I "washed" the rice till the water ran clear, then added one cup rice and one cup water to the rice maker and watched it do it's magic!
  8. While this cooks, start the salsa!
  9. Dice your mango, avocado, red onion, cilantro and scallion
  10. Combine all in a bowl, and toss with salt, pepper, and the juice of the lemon
  11. Set aside while you make your tuna!
  12. Crank your grill to high and grab the fish
  13. Combine the garlic salt, white pepper and black pepper on a plate
  14. Thoroughly coat the fish with the rub on all sides
  15. Now you are ready for the quick cook!  
  16. Sear the tuna for about 2 minutes each side
  17. Remove from grill and let rest for 5-10 minutes
  18. Put a scoop of rice, a scoop of salsa, and the fish on a plate and eat!