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Ingredients
- 4 5 - 6 ounces fresh tuna steaks, 1-inch thick
- 2 fresh ripe peaches, halved and pitted
- 2 tablespoons olive oil
- Salt and cracked black pepper
- 2 tablespoons apricot preserves
- 1 tablespoon vinegar
- 1/2 cup fresh raspberries
- 3 green onions, thinly sliced
Details
Servings 4
Preparation
Step 1
1. Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
2. Coarsely chop peaches. In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve fruit salsa with tuna steaks and sprinkle with green onions.
Nutrition Facts (Tuna and Fruit Salsa) Servings Per Recipe 4,
Calories 333,
Protein (gm) 34,
Carbohydrate (gm) 17,
Fat, total (gm) 14,
Cholesterol (mg) 54,
Saturated fat (gm) 3,
Monosaturated fat (gm) 7,
Polyunsaturated fat (gm) 3,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 12,
Vitamin A (IU) 3353,
Vitamin C (mg) 12,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 13,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 16,
Cobalamin (Vit. B12) (µg) 0,
Sodium (mg) 133,
Potassium (mg) 565,
Calcium (DV %) 30,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet
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