Chronicle Kitchen

Living close to the coast is awesome! Having freshly caught fish on a local level is a dream come true to me. It’s tuna and salmon time on the Oregon coast, so it’s the perfect month to try this recipe. I ate a similar dish at Local Oceans Seafood, a locally owned restaurant in Newport, Oregon. I highly recommend the restaurant, as everything we ordered was excellent and the fish market located in the restaurant was stocked with locally caught seafood.

Fresh tuna bruschetta

with mango salsa

Serves 6


½ pound fresh tuna or salmon, cut into 3-inch pieces or medallions

2 tablespoons olive more at

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