Tuna fillets coated with lime and fresh cracked pepper apply pepper generously and press into both sides of the fish. Combine the first 7 ingredients and mix well. This can be done up to 6 hours ahead of time. Seal and refrigerate. Remove prior to serving to bring up to room temperature. Keep in mind the longer the salsa sits the spicier is will be. Grill the tuna until cooked through or just seared depending on your preference. Serve topped with the salsa and some basmati rice on the side. This is a fantastic recipe YUMMY! Posted to Recipe Archive - 08 Sep 96 submitted by: email@example.com
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 1|
|Calories from Fat: 57 (10%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 53mg||2 %|
|Potassium 1017.5mg||27 %|
|Total Carbohydrate 129.9g||38 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 114.3g|
|Protein 13.6g||19 %|
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Calories per serving: 593
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