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Tuna and Fruit Salsa

Tuna and Fruit Salsa

For a high-protein, gluten-free dinner recipe, try this tasty seared Tuna with Fruit Salsa. Serve over quinoa or brown rice to please heartier appetites.

  • Makes: 4 servings
  • Start to Finish: 25 mins

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 ,
  • 14 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 54 mg chol. ,
  • 133 mg sodium ,
  • 17 g carb. ,
  • 3 g fiber ,
  • 12 g sugar ,
  • 34 g pro.
https://www.bhg.com/recipe/seafood/tuna-and-fruit-salsa/
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