Grilled Tuna With Fruit Salsa                                                                                                                          1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon lite soy sauce
1 lime, juiced
4 (6-oz.) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons chopped fresh mint

Combine pineapple juice, oil, soy sauce and lime juice in a small bowl. Arrange tuna in a shallow glass dish and pour marinade over he top. Cover and refrigerate for at least one hour. Meanwhile, combine plums, peaches, pineapple, red bell pepper, vinegar and mint in a medium bowl; stir gently. Cover and refrigerate until needed. Preheat grill. Spray grill rack with vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5 inches above medium-hot coals (discard marinade). Grill until fish just begins to flake when tested with a fork. About 10 minutes total per inch of thickness, turn once during cooking. Serve immediately with fruit salsa. Serving Size: 4
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