Category: Seafood Dishes

Serves: 4

Ingredients

• 1 cup fresh orange juice
• 2 tablespoons low-sodium soy sauce
• ½ pineapple, peeled, cored, and cut into ½-inch-thick rings
• 1 medium red onion, peeled and cut into ½-in-thick slices
• Cooking spray
• 4 (6-ounce) tuna steaks
• 1 tablespoon canola oil
• ½ teaspoon sea salt, divided
• ¼ teaspoon freshly ground black pepper, divided
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh mint
• 1 tablespoon fresh lime juice
• 1 serrano pepper, seeded and minced
• 4 mint sprigs (optional)

Directions

1. Prepare grill to medium-high heat.
2. Boil orange juice in a small saucepan 15 minutes or until reduced to ¼ cup. Transfer to a small bowl; stir in soy sauce.
3. Place pineapple and onion on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the onion is tender. Remove form grill; let stand 5 minutes. Coarsely chop, and transfer to a bowl.
4. Brush both sides of fish evenly with oil; sprinkle evenly with ¼ teaspoon sea salt and 1/8 teaspoon pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill 3 minutes; turn fish over. Brush fish with remaining juice mixture; grill 3 minutes or until desired degree of doneness.
5. Add the remaining ¼ teaspoon salt, remaining 1/8 teaspoon pepper, basil, and next 3 ingredients (through Serrano) to pineapple mixture; toss. Serve with fish; garnish with mint sprigs, if desired.

Nutrition Facts

Calories 243, Fat 5g, Protein 31.4g, Carbohydrates 17.8g, Fiber 1.7g, Cholesterol 57mg, Iron 1.7mg, Sodium 612mg, Calcium 49mg