I'm not much of a food photographer, but here's a picture I thought to take before we sat down to eat:
Grilled Tuna with Mango-Blueberry Salsa
adapted from WeightWatchers Entertains (2002)
1 ripe mango, peeled and diced
1 cup blueberries, chopped (I used frozen blueberries--easier to chop than fresh, and I had them on hand)
1/2 red onion, finely chopped
3 T. chopped fresh cilantro
2 t. grated lime rind (1 t. for salsa, 1 for fish marinade)
4 T. fresh lime juice (1 T. for salsa, 3 T. for fish marinade)
1 t. salt (1/2 t. for salsa, 1/2 t. for fish)
1/2 t. sugar
1/2 of a small jalapeno pepper, seeded & finely chopped
6 (5 oz) tuna steaks, about 3/4" thick
1/2 t. coarsely ground pepper
scant 1/2 t. ground coriander
SALSAIf using frozen blueberries, rinse with water to take off any ice and let drain, then chop. Combine the mango, blueberries, onion, cilantro, 1 t. of lime rind, 1 T. of lime juice, 1/2 t. of salt, sugar, and jalapeno. Cover and refrigerate for at least 20 minutes or up to 3 days.
Mix together the remaining 1 t. lime rind, 3 T. lime juice, 1/2 t. salt, ground pepper, and coriander. Sprinkle on the tuna. Refrigerate, covered, for at least 20 minutes or up to 24 hours.
Spray the grill rack with nonstick spray. Grill the tuna, 5" from the heat, until browned on the outside but still a little pink in the center, about 3-4 minutes on each side. Serve with salsa.