Ingredients for Grilled Tuna With Pineapple Nectarine Salsa
- Lime Zest
- Fresh Lime Juice
- Fresh Orange Juice
- Fresh Cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
- Salt and pepper to taste
- 2 (6-ounce) tuna steaks
- 1 cup diced nectarines
- Pineapple Tidbits In Juice
- Kiwi Fruit
- Red Onions
- Fresh Lemon Juice
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How to Make Grilled Tuna With Pineapple Nectarine Salsa
- **Marinate the Tuna:** In an airtight plastic bag, combine 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon lime juice, and 1/2 teaspoon grated ginger. Add the tuna steaks and ensure they are fully coated. Seal the bag, refrigerate for 15-30 minutes, turning occasionally.
- **Prepare the Salsa:** While the tuna marinates, combine 1 cup diced pineapple, 1 cup diced nectarines, 1/4 cup finely chopped red onion, 2 tablespoons chopped cilantro, 1 jalapeño pepper, finely minced (remove seeds for less heat), and 2 tablespoons lime juice in a medium bowl. Gently toss to combine. Season with salt and pepper to taste. Cover and refrigerate.
- **Preheat & Grill:** Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- **Grill the Tuna:** Place the tuna steaks on the preheated grill. Grill for 5-7 minutes per side, or until the tuna reaches your desired level of doneness. The internal temperature should reach 145°F (63°C) for medium-rare. Use a meat thermometer to ensure accuracy.
- **Serve:** Place the grilled tuna steaks on plates and top generously with the refreshing pineapple nectarine salsa. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
54g
Fat
8g
Carbs
5g
