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Ingredients
- 4 5 to 6-oz. fresh tuna steaks, 1-inch thick
- 2 fresh peaches, halved and pitted
- 2 Tbsp. olive oil
- Salt and cracked black pepper
- 2 Tbsp. apricot preserves
- 1 Tbsp. vinegar
- 1/2 cup fresh raspberries
- 3 green onions, thinly sliced
Details
Servings 4
Preparation
Step 1
1. Halve and pit ripe peaches. Lightly brush peach halves and tuna steaks with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook and additional 6 to 7 minutes or until it flakes easily; remove to a platter and 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 with tuna steaks and sprinkle with green onion. Makes 4 servings.
nutrition facts
Calories333Total Fat (g)14Saturated Fat (g)3, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)3, Cholesterol (mg)54, Sodium (mg)133, Carbohydrate (g)17, Total Sugar (g)12, Fiber (g)3, Protein (g)34, Vitamin C (DV%)20, Calcium (DV%)3, Iron (DV%)11, Percent Daily Values are based on a 2,000 calorie diet
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