INGREDIENTS
1 cup shredded carrots
3/4 cup chopped, peeled mango
2 TBS lime juice
1 TBS minced chives
1/4 tsp salt, divided
1/4 tsp pepper, divided
1/8 tsp ground coriander
1/8 tsp ground cumin
4 tuna steaks (6 oz each)
DIRECTIONS
For salsa:
In a bowl, combine carrots, mango, lime juice, chives, 1/8 tsp salt, 1/8 tsp pepper, coriander and cumin. Set aside.
Sprinkle tuna steaks with the remaining salt and pepper.
Coat grill rack with nonstick cooking spray before starting the grill.
Grill tuna covered, over medium heat for 5 to 7 minutes on each side or until fish flakes easily with fork.
Top with salsa.
Serves 4
