Grilled Tuna Steaks with Pineapple Salsa

Wild salmon or swordfish would also work well in this recipe. If you're not a fan of spicy food, use a milder pepper, or just omit the serrano.

Yield: 4 servings (serving size: 1 tuna steak and 1/2 cup salsa)

Ingredients

• 1  cup  fresh orange juice
• 2  tablespoons  low-sodium soy sauce
• 1/2  pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 1  medium red onion, peeled and cut into 1/2-inch-thick slices
• Cooking spray
• 4  (6-ounce) tuna steaks
• 1  tablespoon  canola oil
• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  freshly ground black pepper, divided
• 2  tablespoons  chopped fresh basil
• 1  tablespoon  chopped fresh mint
• 1  tablespoon  fresh lime juice
• 1  serrano pepper, seeded and minced
• 4  mint sprigs (optional)

Preparation

1. Prepare grill to medium-high heat.

2. Boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.

3. Place pineapple and onion on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the onion is tender. Remove from grill; let stand 5 minutes. Coarsely chop, and transfer to a bowl.

4. Brush both sides of fish evenly with oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill 3 minutes; turn fish over. Brush fish with remaining juice mixture; grill 3 minutes or until desired degree of doneness.

5. Add the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, basil, and next 3 ingredients (through serrano) to pineapple mixture; toss. Serve with fish; garnish with mint sprigs, if desired.

Nutritional Information

Calories:

243

Fat:

5g (sat 0.6g,mono 2.3g,poly 1.5g)

Protein:

31.4g

Carbohydrate:

17.8g

Fiber:

1.7g

Cholesterol:

57mg

Iron:

1.7mg

Sodium:

612mg

Calcium:

49mg