Tuna and Fruit Salsa

Tuna and Fruit Salsa

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  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    cup fresh raspberries

  • 3

    green onions, thinly sliced


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.


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