Grilled Tuna And Mango Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
3 (5-ounce) tuna fillets |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground pepper, divided |
cooking spray |
1 cup peeled and cubed mango (about 1 large) |
1/2 cup chopped celery |
2 tablespoons chopped pecans, toasted |
1 1/2 tablespoons fresh thyme leaves |
1/4 cup light mayonnaise |
2 tablespoons prepared extra-hot horseradish |
4 green leaf lettuce leaves |
Directions:
1. Sprinkle tuna with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, about 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; cut tuna into bite-size pieces. Let cool 10 minutes.
2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, mango, and next 5 ingredients. Add tuna; toss gently. Cover and refrigerate 30 minutes or until thoroughly chilled.
3. Place a lettuce leaf on each of 4 individual serving plates. Spoon about 1 cup tuna mixture onto each lettuce leaf.
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