Tuna with Orange Pepper Salsa
Ingredients
- 2 navel oranges, peeled and sliced
- 1 red bell pepper, ribs and seeds removed, diced
- 1/2 cup diced red onion
- 1/4 cup torn fresh mint leaves
- 1 tablespoon red-wine vinegar
- Coarse salt and ground pepper
- 1 tablespoon vegetable oil, plus more for grates
- 4 tuna steaks (each 6 to 8 ounces and 3/4 inch thick)
- 1 teaspoon ground coriander
- Boston lettuce (optional)
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