Try this refreshing and easy entrée any day of the week! The recipe will make two servings for a hearty appetite or 4 servings for lighter appetites.
2 – 6 oz. tuna steaks, sushi grade
Non-stick cooking spray
Tropical Fruit, Avocado and Cucumber Salsa
2 ripe mangos peeled and diced see How to Cut a Mango if needed
1 ripe avocado peeled and diced see How to Cut an Avocado if needed
2 kiwis, peeled and finely diced
1 cucumber, peeled and finely diced
1/2 of a small onion, finely diced
1/3 cup of fresh cilantro stems removed and finely diced
Juice of 1 lime
Sprinkle of kosher salt
1 ripe avocado peeled and cut into wedges
Make salsa by placing all ingredients in a medium bowl and gently stir. Refrigerate until ready to serve. Spray grill or grill pan with non-stick spray and preheat to a medium high. Do NOT spray the grill or pan with the burners on. Grill tuna on each side for about 4 minutes. Grilling times will vary on the thickness of your tuna the grill you are using. Tuna should be rare, but you can cook longer to your liking of doneness. Remove tuna and serve with a generous helping of salsa and sliced avocado wedges.
Try Wente Vineyards Morning Fog Chardonnay (Livermore Valley), Fog Bank Vineyards Chardonnay (Monterey County), Chateau Ste. Michelle® Indian Wells Chardonnay (Columbia Valley, Washington), Skinny Dip New Belgium Brewing (Ft. Collins, CO), Saint Arnold Fancy Lawnmower (Houston, TX) or a Corona with a wedge of lime.