Grilled tuna with pinapple-nectarine salsa

Yield: 1 servings

Measure Ingredient
1 teaspoon Grated lime zest
2 tablespoons Fresh lime juice; (1 to 2 medium limes)
2 tablespoons Fresh orange juice
1 tablespoon Snipped fresh cilantro
1 teaspoon Acceptable vegetable oil
¼ teaspoon Salt
⅛ teaspoon Pepper
1 medium Nectarine; diced, (3/4 to 1 cup)
1 can (8-ounce) pineapple tidbits in their own juice
1 Kiwifruit; peeled and diced
2 tablespoons Diced red onion
1 tablespoon Snipped fresh cilantro
1 teaspoon Fresh lemon juice
1 pounds Tuna; cut into 4 serving pieces

MARINADE

PINEAPPLE-NECTARINE SALSA

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 newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.

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