Spicy Grilled Tuna with Heirloom Tomato Salsa and Terra Exotic Vegetable Chips

8 large garlic cloves, unpeeled
4 Jalapeños, stemmed
1/3 cup fresh lime juice
Hain salt to taste
Six- 5 oz fresh tuna steaks about 3/4 inch thick
3 cups diced heirloom tomatoes (use a variety of colors that are available, about 1 1/2 lb)
1 medium red onion, diced
4 Tablespoon mixed fresh herbs (cilantro, mint, basil), plus a few sprigs for garnish
Hain extra virgin olive oil for brushing the tuna.

In a small skillet, roast the unpeeled garlic and chilies over a medium heat, turning occasionally until soft, about 5 to 10 mins for the chilies and 15 mins for the garlic.

Cool and then peel the garlic. Put the chilies and the garlic in a food processor or blender, add the lime juice and blend until mixture is smooth. Season with salt.

Marinate the tuna in about 2/3 of the marinade, making sure the tuna is well covered with the marinade. Cover and refrigerate while you prepare the salsa.

Place the remaining marinade into a medium bowl. Mix in diced tomatoes and onions; stir in fresh herbs and season with about 1/2 a teaspoon of salt.

Heat your gas grill to a medium heat or a charcoal fire until very hot. Cover the grill and let the cooking grate heat up for about 5 minutes.

Remove tuna from marinade, brush with generous coating of olive oil and lay on hot grill. Cover and cook for 3 min, turn tuna over and cover again for another 1 to 2 mins for medium rare or longer to taste.

Transfer tuna to dinner plates and spoon on salsa, garnish with herb sprigs and serve with your favorite Terra chips.

SERVES: 6