Grilled Tuna And Mango Salad

Oxmoor House
4 servings


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3 (5-ounce) tuna fillets
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
Cooking spray
1 cup peeled and cubed mango (about 1 large)
1/2 cup chopped celery
2 tablespoons chopped pecans, toasted
1 1/2 tablespoons fresh thyme leaves
1/4 cup light mayonnaise
2 tablespoons prepared extra-hot horseradish
4 green leaf lettuce leaves


Prep: 10 Minutes
Cook: 10 Minutes
Chill: 30 Minutes

Sprinkle tuna with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, about 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; cut tuna into bite-size pieces. Let cool 10 minutes.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, mango, and next 5 ingredients. Add tuna; toss gently. Cover and refrigerate 30 minutes or until thoroughly chilled.

Place a lettuce leaf on each of 4 individual serving plates. Spoon about 1 cup tuna mixture onto each lettuce leaf.

Created date

January 2010

Nutritional Information

Calories 287
Fat 13.5 g
Satfat 2.5 g
Protein 30.6 g
Carbohydrate 10.6 g
Fiber 1.5 g
Cholesterol 52 mg
Iron 1.8 mg
Sodium 543 mg
Calcium 32 mg