A recipe for tuna steaks, complete with fruit salsa! MMMM! Straight from the Eat, Shrink, and Be Merry cookbook! DEEEELISH!
Marinade
3 tbsp hoisin sauce
2 tbsp freshly squeezed lemon juice
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tbsp grated gingerroot
1 tsp grated lemon zest
4 boneless, skimless tuna steaks (about 5oz each)
Salsa
1 cup diced fresh pineapple
1
cup diced fresh mango
1/4 cup each minced red onions, minced red bell pepper, and minced green bell pepper
1 tbsp minced fresh cilantro
1 tbsp freshly squeezeed lime juice
1 tsp granulated sugar
1/4 tsp salt
Whisk together all marinade ingredients in a small bowl. Place tuna steaks in a large, heavy-duty resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat tuna with marinade, and pop in the fridge for an hour.
Combine all salsa ingredients ina medium bowl. Cover and refrigerate until ready to use.
Preheat grill to high setting. Remove tuna from marinade and reserve marinade. Place tuna steaks on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill for about 4 min per side, basting generously with the reserved marinade. Tuna should still be slightly pink in the centre. Overcooked tuna is very dry, so keep your eye on it.
Spoon salsa over hot tuna and serve immediately!
