Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish

Ingredient List in Order of Use

• 4 Tbsp, divided Nakano Basil & Oregano Seasoned Rice Vinegar
• 2 Tbsp Olive Oil
• ¼ tsp Salt
• 1/8 tsp Fresh ground pepper
• 4 (6 oz filets)Tuna Steaks
• 1 cup seeded Diced ripe tomato
• 2/3 cup peeled, seeded Diced Cucumber
• 1 Tbsp Fresh Dill
• 1 tsp Dried Dill (optional)

Instructions

1. Combine 2 tablespoons rice vinegar, oil, salt and pepper; mix well. Place tuna in re-sealable plastic bag.
2. Pour marinade over tuna; close bag securely, turning to coat. Refrigerate at least 20 minutes or up to 2 hours.
3. Meanwhile, in a small bowl, combine tomato, cucumber, fresh dill and remaining 2 tablespoons rice vinegar. Season to taste with salt and pepper; set aside.
4. Drain tuna and discard marinade. Grill tuna over medium-hot coals 4 minutes per side, or until cooked as desired. Serve topped with relish.