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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."
This recipe is:
Quick
Nutritional Facts 1 serving (6 ounces) equals 81 calories, 1 g fat (trace saturated fat), 19 mg cholesterol, 174 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein.
Originally published as Tuna Steaks with Salsa in Taste of Home June/July 2005, p40
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Apr. 21, 2012 by Bawieseler
I used a different mango salsa recipe because I didn't have the carrots and am not a huge fan of coriander or cumin. However, I loved the simple salt and pepper on the tuna that allowed for the real flavor of the tuna to shine. We grilled it for barely 4 minutes on each side so that the middle was warm yet still pink. It was so yummy, I am making it again tonight for company!
Reviewed on Feb. 09, 2010 by toni9536
I made some personal adjustments to the dish since I don't like coriander or cumin. I added chopped serrano pepper to the salsa. The tuna steaks I marinated in olive oil, pressed garlic, black pepper, salt and balsamic vinegar before broiling, added a tablespoon of Kikkoman teriyaki sauce before broiling. The salsa was great and the tuna tender and tasty just loved it.
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