Broiled tuna steak topped with fruit salsa. You couldn’t do better at a five-star restaurant!
large unpeeled pear, chopped (1 1/2 cups)
medium hot or mild yellow chile, chopped (2 tablespoons)
medium green onions, chopped (2 tablespoons)
tablespoons chopped fresh cilantro
teaspoons grated lemon peel
tablespoons lemon juice
small yellowfin tuna, swordfish or halibut fillets (1 1/2 lb)
In small glass or plastic bowl, mix all salsa ingredients. Cover; refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 5 minutes or until fish flakes easily with fork. Serve tuna topped with salsa.
Vary the fruits by using peaches and plums.
Even if you don’t like fish, you can enjoy this fruity salsa. It goes equally well over grilled or broiled chicken breasts or pork chops.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.