1/3 cup lime juice
1 jalapeño pepper, seeded
1 1/4 tsp. fresh thyme leaves or 1/4 tsp. dried thyme
1 tsp. salt
1 tsp. pepper
4 tuna fillets
3 TBSP. lime juice
3 TBSP. olive oil
2 TBSP. water
2 tsp. red wine vinegar
1/2 cup fresh cilantro
1 shallot, peeled
1 TBSP. capers, drained
1 1/2 tsp. chopped, seeded jalapeño pepper
2 garlic cloves, peeled and halved
1/4 tsp. pepper
In a small food processor, combine the first six ingredients, cover and process until blended.
Pour into a large resealable plastic bag.
Add the fillets; seal bag and turn to coat.
Refrigerate for 30 minutes.
Coat grill rack with cooking spray before starting the grill.
Drain and discard marinade.
Grill fillets, covered, over medium heat for 3 to 5 minutes on each side or until fish flakes easily with a fork.
Meanwhile, combine sauce ingredients in a small food processor.
Cover and process until blended. Serve with fish.