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

Make it a Meal

Add these dishes to make a full meal:

Zucchini and Hominy Soup

Spanish Rice

Cran-Apple Crisp

Wine Pairings

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

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath