Tuna steaks are marinated in a pineapple soy marinade, grilled and served with a delicious fresh summer fruit salsa.

Grilled Tuna with Fruit Salsa

1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 lime, juiced
4 (6-ounce) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons chopped fresh mint

1. Combine pineapple juice, oil, soy sauce and lime juice in a small bowl. Arrange tuna in a shallow glass dish and pour marinade over the top. Cover and refrigerate for at least one hour.
2. Meanwhile, combine plums, peaches, pineapple, red bell pepper, vinegar and mint in a medium bowl; stir gently. Cover and refrigerate until needed.
3. Preheat grill.
4. Spray grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill until fish just begins to flake when tested with a fork. About 10 minutes total per inch of thickness, turn once during cooking. Serve immediately with fruit salsa.

Makes 4 servings.

Seafood alternatives: swordfish, shark, halibut, catfish, tilapia or salmon steaks.

Recipe provided courtesy of National Fisheries Institute.