Grilled Tuna with Fruit Salsa
Related recipes: Citrus,
Fish, Fruit, Halibut,
Herbs, Low-Fat, Main Dishes, National Fisheries Institute, Salmon,
Seafood, Shark, Soy,
Swordfish, Tuna
Recipe courtesy of the National Fisheries Institute
Preparation facts
Yield: 4 servings
Ingredients
1/3 cup pineapple juice
1 Tbs vegetable oil
1 Tbs soy sauce
juice of 1 lime
4 six to 8 oz tuna steaks, also works with swordfish, shark,
halibut, or salmon
Fruit Salsa
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red pepper
2 Tbs white wine vinegar
2 Tbs minced fresh mint
Directions
Grilled Tuna:
Combine pineapple juice, oil, soy sauce, and lime juice. Arrange tuna
steaks in shallow glass pan; pour juice mixture over steaks. Cover and refrigerate for at
least 1 hour. Remove tuna from marinade and place on grill 4-5 inches above medium hot coals;
discard marinade. Grill just until fish begins to flake easily when tested with a fork, allow
10 minutes cooking per inch of thickness, turning once during cooking. Serve with fruit
salsa.
Fruit Salsa:
Combine all ingredients in a medium bowl; stir gently, cover and
refrigerate 30 minutes.
Also works with swordfish, shark, halibut, or salmon.
The Best of Sophie Kay
Nutrition facts
Serving Size 1 serving
Calories 376
Calories from Fat 64 (17%)
% Daily Value*
11%Total Fat 7g
5%Saturated
Fat 1.1g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 2.7g
34%Cholesterol 102mg
10%Sodium 237mg
41%Potassium 1433mg
8%Total
Carbohydrate 23g
15%Dietary
Fiber 3.8g
Sugars 16g
Sugar Alcohols 0g
110%Protein 55g