Tuna Steaks with Salsa Recipe

4.5 3 3
Tuna Steaks with Salsa Recipe
Tuna Steaks with Salsa Recipe photo by Taste of Home
Publisher Photo

Tuna Steaks with Salsa Recipe

Read Reviews
4.5 3 3
Publisher Photo
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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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.
Coat grill rack with cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa. Yield: 4 servings.
Originally published as Tuna Steaks with Salsa in Taste of Home June/July 2005, p40

Nutritional Facts

6 ounce-weight: 81 calories, 1g fat (0 saturated fat), 19mg cholesterol, 174mg sodium, 9g carbohydrate (7g sugars, 2g fiber), 10g protein.

  • 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)
  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. Coat grill rack with cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa. Yield: 4 servings.
Originally published as Tuna Steaks with Salsa in Taste of Home June/July 2005, p40

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Reviews forTuna Steaks with Salsa

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MY REVIEW
nigols User ID: 6143871 62903
Reviewed Jun. 15, 2013

"Husband is not to keen on coriander, but my son and I love it, my husband ate it and said not bad, will make it again but will not put as much coriander in for hubbys sake"

MY REVIEW
Bawieseler User ID: 6657716 104329
Reviewed Apr. 21, 2012

"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!"

MY REVIEW
toni9536 User ID: 1839287 206210
Reviewed Feb. 9, 2010

"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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