Grilled Tuna Kabobs with Peach Mango Salsa

Grilled Tuna Kabobs with Peach Mango Salsa

Recipe Rating: 3.55531
Serves 4

Our Peach Mango Salsa is a tantalizing blend of sweet and hot. Made with just enough minced jalapeños to keep you on your toes, this salsa is a perfect foil to meaty, grilled tuna.

  • 1 (12-ounce) package frozen tuna steaks, thawed and cut into chunks
  • 2 tablespoons extra-virgin olive oil, plus more for the grill
  • 2 lemons
  • 1 cup peach mango salsa, divided
  • 1 large yellow onion, peeled and cut into chunks
  • 2 bell peppers, red or green, cut into chunks
  • Fine sea salt, to taste
  • 1 cup couscous, plain or whole wheat
  • Freshly ground black pepper, to taste

If using wood or bamboo skewers, put in water to soak. Preheat an oiled grill to medium-high heat. Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with oil and 2 tablespoons salsa in a small bowl. Alternate fish, vegetables and lemon slices on soaked skewers. Brush with salsa-lemon mixture. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3 to 5 minutes, basting often with mixture, turning once. Prepare couscous according to package directions for 4 servings. Serve kabobs over couscous with remaining salsa for dipping.

Nutritional Info: 
Per Serving: 320 calories (40 from fat), 4.5g total fat, 1g saturated fat, 40mg cholesterol, 390mg sodium, 43g carbohydrates, (4 g dietary fiber, 4g sugar), 26g protein.
Special Diets: 

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