Serves 4, Prep Time: 15 minutes, Cook Time: 5 minutes

l avocado, chopped
4 medium tomatoes, chopped
2 tablespoons minced red onion
1 clove garlic, minced
2 tablespoons minced parsley
1 tablespoon minced fresh oregano
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
4 tuna steaks, about 11 inches thick
3 tablespoons coconut oil
Sea salt and freshly ground black pepper

1. To make the salsa, in a medium bowl, gently toss avocado, tomatoes, onion, garlic, parsley, oregano, oil and lemon juice.

2. Prepare a high-heat fire for your grill. Brush tuna steaks with coconut oil and season both sides generously with salt and pepper. Grill steaks 2 1/2 minutes per side for medium rare, or longer to reach desired doneness. Remove from heat and serve with salsa spooned on top.

Tip Tuna can be high in mercury. The FDA recommends that pregnant women, women trying to become pregnant and children consume no more than three 6-ounce servings per month.

Excerpted from Deliciously Organic by Carrie Vitt, published by International Focus Press. Copyright © 2010.