ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Tuna And Mango Salad

Prep time 10 mins
Cook time 10 mins
Chill time 30 mins
Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

Oxmoor House Healthy Eating Collection