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
- 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.
- Meanwhile, combine plums,
peaches, pineapple, red bell pepper, vinegar and mint in a medium
bowl; stir gently. Cover and refrigerate until needed.
- Preheat grill.
- 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.
