Firm-textured tuna is easy to grill, and mates beautifully with the sweet flavors of pineapple and mango.

Add a splash of summer to your springtime dinner by topping tuna steaks with refreshing fruit salsa. This firm-textured fish is one of the easiest to grill, and mates beautifully with the sweet flavors of pineapple and mango. Add steamed rice on the side and serve with a glass of iced tea with lemon.

Your Menu: Serves 4-6

Grilled tuna steaks
Summer Tropical Salsa

• Steamed rice
• Iced Tea

Test Kitchen Timesavers and Tips:

To grill tuna steaks on a charcoal grill, place on the rack of an uncovered grill directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on the grill rack over heat. Cover and grill as for charcoal.) Or, place fish in a grill pan over medium heat.

Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily, turning once. To broil steaks, broil on the unheated rack of a broiler pan 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish.

If you can't find ripe mangoes for the salsa, check the produce section of your grocery store for a jar of refrigerated mango slices in light syrup.

Give tea a tasty twist by stirring in fresh mint sprigs. Bruising the mint sprigs before adding to the tea brings out the best aroma and flavor.

Shopping List:

• 4 to 6 fresh or frozen tuna steaks
• 1 8-ounce can pineapple tidbits
• 1 red sweet pepper
• 1 red onion
• 1 bunch cilantro
• 1 lime
• 1 jalapeno pepper
• 1 bag long grain rice
• Tea bags for making tea (optional)
• Fresh mint (optional)

Equipment Needed:

• charcoal or gas grill (or grill pan or broiler pan)
• can opener
• cutting board and knife
• measuring spoons
• storage container
• wooden spoon

Missing an item in our equipment list

Related Links: