From the Editors of Live Right Live Well
Grilling fish is a snap: Just 10 minutes for every inch of thickness. Tuna steaks can be even faster -- 6 to 8 minutes -- since they can be eaten rare. Rich in antioxidants, potassium and vitamins A and C, this zesty tropical-fruit salsa complements the heart-healthy, protein-rich tuna. Even the avocados are full of good-for-you nutrients, including monounsaturated fat, lots of potassium and antioxidants to help fight cancer. Select ripe yet firm nectarines, mango and avocado for easier dicing. This makes a big batch of salsa, so refrigerate any leftovers.
Makes 4 tuna steaks and 5 1/4 cups salsa (8 servings of 2/3 cup each)
Ingredients4 tuna steaks, about 6 to 8 oz. each2 teaspoons olive oil
Tropical Salsa1 large, ripe mango, peeled, seeded and diced1 large, ripe nectarine, seeded and diced1 1/4 cups diced fresh pineapple1/3 cup finely diced red bell pepper1/2 cup finely diced red onion1 large garlic clove1 jalapeno pepper, seeded and finely minced1 large, ripe avocado, peeled, seeded and diced3 tablespoons lime juice3 tablespoons finely minced cilantro1/4 teaspoon kosher salt
Directions1. Gently combine all salsa ingredients in a medium bowl. Let sit for 30 minutes before serving to allow flavors to blend.
2. Preheat grill to medium heat, and lightly oil grill grates.
3. Coat both sides of tuna steaks lightly with olive oil.
4. Place tuna directly on grill grates, cooking on one side for 3 to 4 minutes. Turn and cook for another 3 or 4 minutes or to desired doneness.
5. Serve immediately with salsa. Refrigerate leftover salsa.
Nutrition information (1 tuna steak + 2/3 cup salsa):375 calories58 g protein15 g carbohydrates8 g fat (1 g saturated)110 mg cholesterol155 mg sodium57 mg calcium2.3 mg iron887 IU vitamin A43 mg vitamin C 3 g fiber
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