Try thisÂ refreshing andÂ easy entrÃ©e any day of the week!Â 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 andÂ 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 andÂ Â finely diced
Juice of 1 lime
Sprinkle of kosher salt
1 ripe avocado peeled and cut into wedges
Make salsa byÂ placing allÂ ingredients in a medium bowl and gently stir.Â Refrigerate until ready to serve. Spray grillÂ or grill panÂ with non-stick spray and preheat to a medium high.Â DoÂ NOT spray the grill or pan with the burners on.Â Grill tuna on each side for aboutÂ 4 minutes.Â Grilling times will vary on theÂ thickness of your tuna the grill you are using.Â Â Tuna should beÂ rare, but you can cook longerÂ to your liking of doneness.Â Â Remove tuna and serve with a generous helping of salsa and sliced avocado wedges.
TryÂ Wente Vineyards Morning Fog Chardonnay (Livermore Valley), Fog Bank Vineyards Chardonnay (Monterey County), Chateau Ste. MichelleÂ® 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.