Grilled Tuna with Fruit Salsa
Recipe from The Best of Sophie Kay
- 1/3 cup pineapple juice
- 1 Tbs vegetable oil
- 1 Tbs soy sauce
- juice of 1 lime
- 4 6 to 8 oz tuna steaks, also works with swordfish, shark, halibut, or salmon
- Fruit Salsa1 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
- 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.
Recipe courtesy of the National Fisheries Institute
Substitution Tip: You can also use swordfish, shark, halibut, or salmon.
Calories from Fat 64 (17%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrate 21g
(16%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.