Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 1 avocado, peeled, diced | ||
| 1 orange bell pepper, seeded and diced | ||
| 1 c. diced pineapple | ||
| 3 tbsp. lime juice | ||
| ¼ tsp. ground ginger | ||
| ¼ tsp. wasabi powder | ||
| Hy-Vee salt and Hy-Vee freshly ground black pepper, to taste | ||
| ¼ c. toasted sesame seeds | ||
| 2 tsp. Hy-Vee canola oil | ||
| 2 (1- to 1-1/2-inch-thick) ahi tuna steaks |
Directions
- Preheat grill for medium heat. Lightly oil grate.
- For summer salsa, mix together avocado, orange pepper, pineapple, lime juice, ground ginger and wasabi powder in a bowl. Season to taste with salt and black pepper. Set aside until ready to serve.
- Spread the sesame seeds over the bottom of a shallow dish. Brush the tuna steaks with the canola oil, and dip into the sesame seeds, evenly coating both sides.
- Place tuna steaks on prepared grill. Cook until fish turns opaque, turning once, about 4 minutes for 1-inch-thick steaks. Serve immediately with summer salsa.
Nutrition facts
Servings
610 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 95mg
- Sodium: 75mg
- Total Carbohydrates: 28g
- Protein: 48g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 170%
0%
Iron 160%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Garden 2009.