Spicy Grilled Tuna with Garden Salsa 6 large cloves of garlic unpeeled 3 jalapeño chiles, stemmed 1/4 cup fresh lime juice 1 teaspoon salt, divided 4 tuna steaks (5 ounces 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 Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; dr...