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Tuna and Fruit Salsa

Makes: 4 servings
Start to Finish 25 mins
Tuna and Fruit Salsa
Ingredients
  • 4 5 - 6  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 333,
  • Fat, total (g) 14,
  • chol. (mg) 54,
  • sat. fat (g) 3,
  • carb. (g) 17,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 12,
  • pro. (g) 34,
  • vit. A (IU) 3353,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 133,
  • Potassium (mg) 565,
  • calcium (mg) 30,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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