Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
191 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 63mg
- Sodium: 56mg
- Total Carbohydrates: 10g
- Protein: 34g
Recipe Source:
Try-Foods International.