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Tuna Steaks with Fruit Salsa

Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve this hearty fish with fruit salsa that’s ready in just 30 minutes – perfect for a dinner.

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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 2

Ingredients

Fruit Salsa

1
can (11 ounces) pineapple and mandarin orange segments, drained, coarsely chopped
1
tablespoon chopped red onion
2
teaspoons chopped fresh cilantro
2
teaspoons lime juice
1/8
teaspoon salt
1/2
to 1 jalapeño chili, seeded, chopped (2 to 3 teaspoons)

Tuna Steaks

1
tablespoon packed brown sugar
1
tablespoon fresh lime juice
2
swordfish, tuna or halibut steaks, 3/4 inch thick (4 ounces each)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In medium microwavable bowl, mix all salsa ingredients. Microwave on High 1 1/2 to 2 minutes, stirring once, until thoroughly heated. Cover to keep warm.
  • 2 Set oven to broil. Spray broiler pan rack with cooking spray.
  • 3 Mix brown sugar and lime juice in small bowl. Arrange tuna steaks on rack in broiler pan. Brush with brown sugar mixture.
  • 4 Broil with tops 4 to 6 inches from heat 4 to 5 minutes on each side or until fish flakes easily with fork, brushing occasionally with brown sugar mixture. Serve fish with salsa.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
210mg
210%;
Total Carbohydrate
22g
22%
(Dietary Fiber
2g
2%
  Sugars
19g
19%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
35%;
Calcium
4%;
Iron
6%;
Exchanges:
0 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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