Tuna Steaks with a Tropical Twist
This savory tuna steak topped with tropical salsa is sure to make your mouth water. Tuna supplies heart-healthy omega-3 fatty acids and is low in saturated fat. Although most people don’t need much convincing to eat a serving of juicy kiwis and mangoes, as an added bonus, they provide an excellent source of vitamin C and beta carotene.
Ingredients:
3/4-1 lb. fresh tuna steak
1 tsp. olive or avocado oil
1 tsp. peeled and grated fresh ginger
1 Tbsp. fresh lime juice
Salt and freshly ground black pepper, to taste
Salsa:
1 cup peeled and chopped kiwi (about 2 large or 3 medium)
1 cup peeled and chopped mango (about 1 medium)
3 Tbsp. minced red onion
1/2 tsp. peeled and grated fresh ginger
1 small jalapeno pepper, seeded and minced
1/4 tsp. salt
1 Tbsp. fresh lime juice
2 tsp. extra virgin olive oil
8 tightly packed cups spring salad greens, rinsed and dried
Preheat the grill. Cut the tuna into 16 cubes and place it in a nonmetal bowl. Add the oil and toss to coat the fish. Add the ginger, lime juice, jalapeno pepper, salt and pepper. Toss to combine. Cover it and refrigerate the fish while making the kiwi-mango salsa. Peel and chop the kiwi into 3/8-inch pieces. Place the cut kiwi and mango in a nonmetal bowl. Mix in the onion, ginger, salt, lime juice and olive oil. Set aside. String the marinated tuna cubes loosely on skewers. Grill, turning frequently, until the fish is cooked through, 4 to 5 minutes. Remove the tuna from the skewers. To serve, arrange 2 cups of greens on each of 4 dinner plates. Heap 1/4 of the salsa over the center of the greens. Set 4 cubes of tuna around the greens.
Makes 4 servings.
Per serving: 189 calories, 3 g total fat (<1 g saturated fat), 22 g carbohydrates,
22 g protein, 4 g dietary fiber, 220 mg sodium.
