- 1 cup shredded carrots
- 3/4 cup chopped peeled mango
- 2 tablespoons lime juice
- 1 tablespoon minced chives
- 1/4 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 4 (6 ounce) tuna steaks
Procedure
- For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.
- Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa.
- Makes 4 serving
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