Tuna Steaks With Fruit Salsa Recipes

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Grilled Tuna Steaks with Cantaloupe Salsa image

Categories Low Carb Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Backyard BBQ Cantaloupe Tuna Grill Grill/Barbecue Healthy Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 7

Ingredients

3/4 cup coarsely chopped cantaloupe
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
4 teaspoons olive oil
1 tablespoon fresh lime juice
1 teaspoon minced seeded jalapeño chili
2 5- to 6-ounce fresh tuna steaks (about 1/2 inch thick)

Steps:

Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
Transfer tuna to plates. Spoon salsa alongside and serve.

TUNA STEAKS WITH FRUIT SALSA

Tuna Steaks with Fruit Salsa image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve this hearty fish with fruit salsa that's ready in just 30 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 9

Ingredients

1 can (11 ounces) pineapple and mandarin orange segments, drained, coarsely chopped
1 tablespoon chopped red onion
2 teaspoons chopped fresh cilantro
2 teaspoons lime juice
1/8 teaspoon salt
1/2 to 1 jalapeño chili, seeded, chopped (2 to 3 teaspoons)
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice
2 swordfish, tuna or halibut steaks, 3/4 inch thick (4 ounces each)

Steps:

In medium microwavable bowl, mix all salsa ingredients. Microwave on High 1 1/2 to 2 minutes, stirring once, until thoroughly heated. Cover to keep warm.
Set oven to broil. Spray broiler pan rack with cooking spray.
Mix brown sugar and lime juice in small bowl. Arrange tuna steaks on rack in broiler pan. Brush with brown sugar mixture.
Broil with tops 4 to 6 inches from heat 4 to 5 minutes on each side or until fish flakes easily with fork, brushing occasionally with brown sugar mixture. Serve fish with salsa.

Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 60 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 19 g, TransFat 0 g

GRILLED TUNA WITH PINEAPPLE SALSA

Grilled Tuna with Pineapple Salsa image

When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 medium fresh pineapple, peeled and cut into 1/2-inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 tuna steaks (6 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

Nutrition Facts : Calories 252 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges

BLACKENED TUNA STEAKS WITH MANGO SALSA

Blackened Tuna Steaks with Mango Salsa image

This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish.

Provided by AcadiaBoi

Categories Seafood Fish Tuna

Time 3h55m

Yield 4

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
2 tablespoons lime juice
2 cloves garlic, minced
4 tuna steaks
1 fresh mango - peeled, pitted, and chopped
¼ cup finely chopped red bell pepper
½ Spanish onion, finely chopped
1 green onion, chopped
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 ½ teaspoons olive oil
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon garlic powder
4 tablespoons olive oil

Steps:

Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g

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