Grilled Tuna with Pineapple-Nectarine Salsa

READY IN: 39mins
Recipe by Dancer

I made this a few months ago and miss placed this recipe, after finding it I knew it had to be here, the flavors are so nice together. You could substitute other fish to and its LF.

Top Review by Myrna in London

It's always difficult if you are trying to accommodate all dietary requirements of your guests at any get-together you are considering. At our Canada Day celebrations we had several people on diets as well as a quest who ate no red meat. This recipe proved to be an ideal solution for both those prerequisites. The citrus marinade added a fresh tang to the tuna...and although I was concerned that the acid would ‘cook’ the flesh it proved not to be a problem because I left the steaks in the marinade for only about twenty minutes. I made the salsa up not to much in advance of serving, in fact just long enough to chill in the refrigerator before serving as recommended, but it proved to be sufficient for the flavours to harmonise with each other. If there was any notable variation from Dancer’s recipe it was in the recommended cooking time. I felt (for my taste) 10 to 14 minutes (total) might be just a bit long; so I opted for 8 minutes, four each side. All this taste and only 175 calories...excellent!! (prepared for COOKOUT Cookaton/ July 1st – 4th)

Ingredients Nutrition


  1. Combine marinade ingredients in an airtight plastic bag.
  2. Add fish and turn bag to coat.
  3. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
  4. Meanwhile, combine salsa ingredients in a medium bowl.
  5. Cover and refrigerate.
  6. Preheat grill (or broiler) on medium-high.
  7. Grill fish for 5 to 7 minutes on each side, or until fish is cooked through and flakes easily when tested with a fork.
  8. To serve, place fish on dinner plates.
  9. Top with salsa.

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