Saturday, March 31, 2012

Mango-Blueberry Salsa (with grilled tuna)

I was at an upscale grocery store in Peoria yesterday (Fresh Market--like Whole Foods but smaller), and bought some fresh tuna.  I also picked up a large mango on sale.  Came home and looked for a recipe to make today, and came up with the recipe below.  The real star of the show is the mango-blueberry salsa, which was lovely on the tuna, and I'm sure would be great on any number of other things--chicken, other fish, or even as a dip with chips.  I served this with a side dish of orzo, and it was good with that also.  I can't always find a nice piece of tuna, but the salsa ingredients are easy to come by!  

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)
6 servings

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

If 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.

1 comment:

  1. I think it's a great picture...very appetizing!