Grilled Tuna with Kiwi Mango Salsa


3/4-1 lb. fresh tuna steak
1 tsp. canola oil
1 tsp. peeled and grated fresh ginger
1 Tbsp. fresh lime juice
1 small jalapeno pepper, seeded and minced
Salt and freshly ground black pepper, to taste

1 cup peeled and chopped kiwi (about 2 large or 3 medium)
3/4 cup peeled and chopped mango (about 1 medium), fresh or frozen
3 Tbsp. finely chopped red onion
1/2 tsp. peeled and grated fresh ginger
1/4 tsp. salt
1 Tbsp. fresh lime juice
2 tsp. extra virgin olive oil
8 tightly packed cups mesclun salad greens, rinsed and dried


Preheat the grill. Cut the tuna into 16 cubes and place it in a nonmetal bowl. Add the oil and toss to coat the fish. Add the ginger, lime juice, jalapeno pepper, salt and pepper. Toss to combine. Cover it and refrigerate the fish while making the kiwi-mango salsa. Peel and chop the kiwi into 3/8-inch pieces. Place the cut kiwi and mango in a nonmetal bowl. Mix in the onion, ginger, salt, lime juice and olive oil. Set aside. String the marinated tuna cubes loosely on skewers. Grill, turning frequently, until the fish is cooked through, 4 to 5 minutes. Remove the tuna from the skewers. To serve, arrange 2 cups of mesclun on each of 4 dinner plates. Heap 1/4 of the salsa over the center of the greens. Set 4 cubes of tuna around the greens.

Nutrition per serving:

Servings: 4
189 calories, 3 g total fat (<1 g saturated fat), 22 g carbohydrates,
22 g protein, 4 g dietary fiber, 220 mg sodium.