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.

Tuna and Fruit Salsa
Photo: Andy Lyons
Total Time:
25 mins


  • 4 5-6 ounce fresh tuna steaks, 1-inch thick

  • 2 fresh ripe peaches, halved and pitted

  • 2 tablespoon olive oil

  • Salt and cracked black pepper

  • 2 tablespoon apricot preserves

  • 1 tablespoon vinegar

  • ½ cup fresh raspberries

  • 3 green onions, thinly sliced


  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 (per serving)

333 Calories
14g Fat
17g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 333
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 54mg 18%
Sodium 133mg 6%
Total Carbohydrate 17g 6%
Total Sugars 12g
Protein 34g
Vitamin C 11.8mg 59%
Calcium 30.3mg 2%
Iron 2mg 11%
Potassium 565mg 12%
Folate, total 16.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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