Source: America's Favorite Food Associations

Grilled Tuna with Fruit Salsa
Tuna steaks are great on the grill. Even if your kids say they don't like them, they might surprise themselves! And the fruit salsa tops them off deliciously. Mix and match the fruit according to what is fresh and in season.
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon reduced sodium soy sauce
Juice of 1 lime
4 tuna steaks, 6 to 8 ounces each
1 cup chopped, fresh plums
1 cup chopped, fresh peaches
1/2 cup chopped, fresh pineapple
1/4 cup finely chopped red bell peppers
2 tablespoons white wine vinegar
2 tablespoons minced fresh mint
lime slices or lemon slices, for garnish, optional

Make the marinade by stirring together the pineapple juice, vegetable oil, soy sauce, and lime juice.
Arrange the tuna steaks in shallow glass dish and pour the marinade over them. Cover and refrigerate for at least 1 hour and up to 3 hours.
Meanwhile, mix together the plums, peaches, chopped pineapple, peppers and vinegar. Stir gently and set aside at room temperature for up to 30 minutes. For longer storage, cover and refrigerate. Let the salsa return to room temperature before serving, if possible.
Coat the grill rack with vegetable cooking spray. Prepare a charcoal or gas grill so it is medium hot.
Remove the tuna from the marinade and let any excess drip back in the dish. Discard the marinade.
Grill the tuna steaks 4 to 5 inches from the heat for about 10 minutes per inch, or until it is cooked through but not dry. The fish should be just about to flake.
Stir the mint into the salsa and serve it with the fish, garnished with lime or lemon slices, if desired.