Servings and Ingredients
|½ c. chopped kiwifruit|
|½ c. chopped mango and/or papaya|
|½ c. bite-size pieces fresh pineapple|
|¼ c. finely chopped red bell pepper|
|2 to 3 tsp finely chopped jalapeno pepper*|
|1 tbsp. fresh lime juice|
|4 (5- to 6-ounces) tuna steaks|
|2 tbsp. pineapple juice|
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Combine guava, mango, pineapple, bell pepper, jalapeño and lime juice. Cover and chill until serving time.
- Brush tuna steaks with pineapple juice.
- Grill tuna 5 minutes per 1/2-inch thickness, turning once, or until fish flakes easily with a fork. Serve salsa over fish.
- *Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water afterward.
191 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 63mg
- Sodium: 56mg
- Total Carbohydrates: 10g
- Protein: 34g