2 medium oranges, peeled and diced (be sure to cut off all white pith)
1 red bell pepper, chopped (seeds removed)
½ cup diced red onion
¼ cup torn fresh mint leaves
2 Tbs red wine vinegar
sea salt and fresh ground pepper to taste
4 fresh tuna steaks (6-8 oz. each)
1 tsp ground coriander seed
1. To prepare salsa, in medium bowl mix together oranges, pepper, onion, mint and vinegar. Season with salt and pepper and set aside.
2. Heat your grill to high. Oil the grates generously with vegetable oil (not Pam), and let heat up. Rub tuna with a bit of oil, coriander, salt and pepper. Place on grill and cook 4-6 minutes, turning just once. It will still be pink in the center.
3. Garnish with salsa.
Calories from Fat 19
Total Fat 2g
Saturated Fat .5g
Dietary Fiber 3.3g
Net Carbs 11.2g
WW POINTS: 6
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“Served this one for a small dinner party and it was quite a hit. We grilled the tuna to just the right doneness and the salsa was fab with it!”
-Palm Springs, CA