Tuna with Peach-Lime Salsa

Recipe by: WW Magazine July 1998

6 Points Per Serving

2 1/2 cups peeled chopped peaches

1/2 cup finely chopped red onion

2 1/2 TBS seeded minced jalapenos

r 1 TBS chopped fresh cilantro

1 tsp grated lime rind

2 TBS lime juice, divided

1/2 tsp salt, divided

6 (6oz) tuna steaks (about 3/4 inch thick)

1/8 tsp black pepper

Cooking spray

Combine first 5 ingredients. Add 1 TBS lime juice and 1/4 tsp salt; stir well, and set aside. Rub tuna with remaining 1 TBS lime juice; sprinkle with 1/4 tsp salt and pepper. Prepare grill. Place tuna steaks on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Spoon salsa evenly over each steak.

Yields: 6 servings (serving size 1 steak and 1/2 cup salsa).

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