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Related recipes: Citrus, Fish, Fruit, Halibut, Herbs, Low-Carb, Main Dishes, National Fisheries Institute, Salmon, Seafood, Shark, Soy, Summer, Swordfish, Tuna
Add these dishes to make a full meal:
Yield: 4 servings
1/3 cup pineapple juice
1 Tbs vegetable oil
1 Tbs soy sauce
juice of 1 lime
4 six to 8 oz tuna steaks, also works with swordfish, shark, halibut, or salmon
Fruit Salsa
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red pepper
2 Tbs white wine vinegar
2 Tbs minced fresh mint
Grilled Tuna:
Combine pineapple juice, oil, soy sauce, and lime juice. Arrange tuna steaks in shallow glass pan; pour juice mixture over steaks. Cover and refrigerate for at least 1 hour. Remove tuna from marinade and place on grill 4-5 inches above medium hot coals; discard marinade. Grill just until fish begins to flake easily when tested with a fork, allow 10 minutes cooking per inch of thickness, turning once during cooking. Serve with fruit salsa.
Fruit Salsa:
Combine all ingredients in a medium bowl; stir gently, cover and refrigerate 30 minutes.
Also works with swordfish, shark, halibut, or salmon.
The Best of Sophie Kay
Recipe courtesy of the National Fisheries Institute
Copyright © 2007 Healthnotes, Inc. All rights reserved. www.healthnotes.com
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
