¾ cup Newman's Own® Lite Red Wine Vinegar Salad Dressing
1-½ Tbsp fresh lime juice
1-½ Tbsp soy sauce
1 tsp fresh lime zest
4 tuna or swordfish steaks, 1-inch thick about (about 2-1/2 lb.)
1 cup Newman's Own® Salsa-Medium
1/3 cup frozen corn, thawed
3 Tbsp minced green pepper
3 Tbsp minced red onion
1-1/2 Tbsp minced fresh cilantro (optional)
Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add dressing, lime juice, soy sauce and lime zest. Seal bag. Massage gently to combine ingredients. Add tuna to bag and seal. Marinate in the refrigerator, turning occasionally, for up to 30 minutes.
Meanwhile, in a medium bowl, combine salsa, corn, green pepper, onion and cilantro, Set aside.
Remove tuna, discarding the marinade. Grill or broil, until tuna flakes, about 10 minutes, turning once halfway through the cook time. Serve with salsa on top.
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