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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Harriet Stichter of Milford, Indiana relates, Fish is often served with salsa in restaurants. Why not try it at home? Mango and carrots make this salsa unique. Ingredients:
1 cup shredded carrots |
3/4 cup chopped peeled mango |
2 tablespoons lime juice |
1 tablespoon minced chives |
1/4 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
1/8 teaspoon ground coriander |
1/8 teaspoon ground cumin |
4 tuna steaks (6 ounces each) |
Directions:
1. For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until medium-rare or until slightly pink in the center. Serve with salsa. Yield: 4 servings.
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