Tuna and Fruit Salsa

1. Halve and pit ripe peaches. Lightly brush peach halves and tuna steaks with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook and additional 6 to 7 minutes or until it flakes easily; remove to a platter and 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 with tuna steaks and sprinkle with green onion. Makes 4 servings.