Summer makes us long for the grill. But by the end of the season, even our favorite burgers and dogs can feel a bit tired.

So to keep your grilling interesting, we came up with a speedy grilled tuna dish that packs tons of big, bold flavors.

For our recipe, we used tuna steaks, which are thick, meaty pieces cut from the fish in the opposite direction than a fillet.

You also could use salmon steaks, which often include the bone (which helps the flesh hold together on the grill). Swordfish also would work in this recipe.

We kept the prep simple with just a light coating of oil and a bit of salt and pepper.

We wanted to let the flavor of the tuna shine. But to ensure we also could taste the fresh flavors of summer, we top the tuna with a cross between a fruit salsa and an herby chimichurri.

It goes together in about 2 minutes with the help of a food processor.

1/2 cup packed fresh parsley leaves1/4 cup packed fresh oregano leaves1/4 cup fresh mint leaves3 tablespoons olive oil, divided3 tablespoons red wine vinegar2 cloves garlic1/2 teaspoon red pepper flakesZest and juice of 1 lemon2 mangos, peeled, pitted and dicedSalt and ground black pepperFour 6-ounce tuna steaksHeat the grill to high.In a food processor, combine the parsley, oregano, mint, 2 tablespoons of the olive oil, the red wine vinegar, garlic, red pepper flakes, and the lemon zest and juice.Process until well chopped, scraping down the bowl as needed.Add the mango and pulse once or twice to combine and lightly chop.Season with salt and pepper, then set aside.Rub the tuna steaks on all sides with the remaining 1 tablespoon olive oil, then season them with salt and pepper.Grill the steaks for 2 to 3 minutes per side for medium-rare.Serve topped with the salsa.