Grilled Tuna With Fruit Salsa
|Pineapple juice||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1 Tablespoon|
|Reduced sodium soy sauce||1 Tablespoon|
|Tuna steaks||32 Ounce (4 Steaks, 8 Ounce Each)|
|Chopped fresh plums||1 Cup (16 tbs)|
|Chopped peaches||1 Cup (16 tbs) (Use Fresh)|
|Chopped pineapple||1⁄2 Cup (8 tbs) (Use Fresh)|
|Finely chopped red bell pepper||1⁄4 Cup (4 tbs)|
|White wine vinegar||2 Tablespoon|
|Minced mint leaves||2 Tablespoon (Use Fresh)|
Combine first 4 ingredients.
Arrange tuna steaks in glass dish; pour pineapple juice mixture over steaks.
Cover and marinate in refrigerator at least 1 hour.
Meanwhile, to prepare salsa, combine remaining ingredients in medium bowl; stir gently.
Cover and refrigerate until ready to serve.
Coat grill rack with vegetable cooking spray.
Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals.
Grill about 8 to 10 minutes on each side or just until fish begins to flake easily with fork.