Recipe courtesy of Robert Irvine
Total:
1 hr 40 min
Prep:
20 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/3 cup pineapple juice
  • 1 tablespoons vegetable oil
  • 1 tablespoons soy sauce
  • 1 lime, juiced
  • 4 (6 to 8-ounces) tuna and halibut
  • 1 cup chopped fresh plums
  • 1 cup chopped fresh peaches
  • 1/2 cup chopped fresh pineapple
  • 1/4 cup finely chopped red pepper
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon minced fresh mint or parsley

Directions

Combine pineapple juice, oil, soy sauce, and lime juice. Arrange tuna steaks in shallow glass pan; pour juice mixture over steaks. Cover and refrigerate for at least 1 hour. Remove tuna from marinade and place on grill 4 to 5 inches above medium hot coals; discard marinade. Grill just until fish begins to flake easily when tested with a fork, allow 10 minutes cooking per inch of thickness, turning once during cooking. Combine all ingredients in a medium bowl; stir gently, cover and refrigerate 30 minutes.

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