Grilled Tuna with Pinapple-Nectarine Salsa

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Try this Grilled Tuna with Pinapple-Nectarine Salsa recipe, or contribute your own.


1 Kiwifruit; peeled and diced
1 8-oz can pineapple tidbits
1 md Nectarine; diced, (3/4 to 1)
1 ts vegetable oil
1 lb Tuna; cut into 4 serving
1 ts lime zest; Grated
1/4 ts Salt
2 tb Fresh lime juice; (1 to 2)
1 tb fresh cilantro; Snipped
1/8 ts Pepper
2 tb Fresh orange juice
2 tb red onion; Diced
1 tb fresh cilantro; Snipped
1 ts Fresh Lemon Juice

Original recipe makes 1



Cost: $$ - Preparation Time: 15 minutes Difficulty Level: 2 Servings: 4 1. Combine marinade ingredients in an airtight plastic bag. 2. Add fish and turn bag to coat. 3. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally. 4. Meanwhile, combine salsa ingredients in a medium bowl. 5. Cover and refrigerate. 6. Preheat grill on medium-high. 7. Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork. 8. To serve, place fish on dinner plates. 9. Top with salsa. Nutritional Information Per Serving: Calories 191; Protein 28 g; Carbohydrates 16 g; Cholesterol 53 mg; Total Fat l g; Saturated Og; Polyunsaturated Og; Monounsaturated Og; Fiber 2 g; Sodium 190 mg Source: The New American Heart Association Cookbook (Random House, 1999) Posted to The Gourmet Connection Recipe Page Newsletter by on May 16, 1999, converted by MM_Buster v2.0l.

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