Tuna and Fruit Salsa

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24 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Tuna and Fruit Salsa
Ingredients
4
5 ounces fresh tuna steaks, 1-inch thick
2
fresh ripe peaches, halved and pitted
2
tablespoons olive oil
 
Salt and cracked black pepper
2
tablespoons apricot preserves
1
tablespoon vinegar
1/2
cup fresh raspberries
3
green onions, thinly sliced
Directions
  1. Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
  2. Coarsely chop peaches. In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve fruit salsa with tuna steaks and sprinkle with green onions.
Nutrition Facts (Tuna and Fruit Salsa)
    Per serving:
  • 333 kcal cal.,
  • 14 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 54 mg chol.,
  • 133 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 12 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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