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Grilled Tuna with Fruit Salsa

Makes 4 servings

meal type: Entrée

technique: Grilled

Seafood alternatives: swordfish, shark, halibut, catfish, tilapia or salmon steaks



1/3 cup pineapple juice 1 Tablespoon vegetable oil 1 Tablespoon reduced-sodium soy sauce Juice of one lime 4 (6-8 oz.) 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 minced fresh mint

Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed. Coat a 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 just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking. Serve at once with fruit salsa.