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Ingredients

• 6 large cloves garlic, unpeeled
• 3 jalapeño chiles, stemmed
• 1/4 cup fresh lime juice
• 1 teaspoon salt, divided
• 4 tuna steaks (5 oz each, about 3/4 inch thick)
• 2 cups diced heirloom tomatoes
• 1/4 cup diced red onion
• 1 tablespoon fresh cilantro, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 tablespoon fresh basil, finely chopped
• Vegetable oil cooking spray

Description

The Rooftop Of Chef Rick Bayless's Chicago Restaurant Frontera Grill Is Dedicated To Growing Tomatoes, Hot Peppers And Herbs For Fresh Salsas. Multicolored Heirloom Tomatoes Can Be Sweeter Than Other Types, Bayless Says, And They Offer A Hefty Dose Of Inf

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