Grilled Tuna with Pineapple-Nectarine Salsa Recipe

Name: Grilled Tuna with Pineapple-Nectarine Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon grated lime zest; 2 tablespoons fresh lime juice (1 to 2 medium limes); 2 tablespoons fresh orange juice; 1 tablespoon snipped fresh cilantro; 1 teaspoon olive oil; ¼ teaspoon salt; ⅛ teaspoon pepper; 1 lb tuna, cut into 4 serving pieces; 1 medium nectarine, diced (3/4 to 1 cup); 1 (8 ounce) can pineapple tidbits in juice; 1 kiwi fruit, peeled and diced; 2 tablespoons diced red onions; 1 tablespoon snipped fresh cilantro; 1 teaspoon fresh lemon juice

Servings: persons

1 teaspoon grated lime zest
2 tablespoons fresh lime juice (1 to 2 medium limes)
2 tablespoons fresh orange juice
1 tablespoon snipped fresh cilantro
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon pepper
1 lb tuna, cut into 4 serving pieces
1 medium nectarine, diced (3/4 to 1 cup)
1 (8 ounce) can pineapple tidbits in juice
1 kiwi fruit, peeled and diced
2 tablespoons diced red onions
1 tablespoon snipped fresh cilantro
1 teaspoon fresh lemon juice

1
Combine marinade ingredients in an airtight plastic bag.
2
Add fish and turn bag to coat.
3
Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
4
Meanwhile, combine salsa ingredients in a medium bowl.
5
Cover and refrigerate.
6
Preheat grill (or broiler) on medium-high.
7
Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork.
8
To serve, place fish on dinner plates.
9
Top with salsa.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 teaspoon grated lime zest, 2 tablespoons fresh lime juice (1 to 2 medium limes), 2 tablespoons fresh orange juice, 1 tablespoon snipped fresh cilantro, and more.

Yes, Grilled Tuna with Pineapple-Nectarine Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Tuna with Pineapple-Nectarine Salsa

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