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Tuna Steaks with Salsa Recipe

Tuna Steaks with Salsa Recipe photo by Taste of Home

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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."

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Tuna Steaks with Salsa Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

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

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.
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.

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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Tuna Steaks with Salsa

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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.