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