HealthNotes

Grilled Tuna with Fruit Salsa

• From: National Fisheries Institute

Ingredients

• 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

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.