Grilled Tuna with Fruit Salsa

Number of Servings: 4

Ingredients:
1/3 cup pineapple juice
1 Tablespoon vegetable oil
1 Tablespoon reduced-sodium soy sauce
Juice of one lime
4 (6-8 oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 Tablespoons white wine vinegar
2 Tablespoons minced fresh mint

Instructions:
Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour. Meanwhile, combine remaining ingredients in a medium bowl; stir gently. Cover and refrigerate until needed. Coat a grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking. Serve at once with fruit salsa.

Recipe courtesy of NFI