Ingredients Jump to Instructions ↓

  1. 4 5 to 6-oz. fresh tuna steaks, 1-inch thick

  2. 2 fresh peaches, halved and pitted

  3. 2 Tbsp. olive oil

  4. Salt and cracked black pepper

  5. 2 Tbsp. apricot preserves

  6. 1 Tbsp. vinegar

  7. 1/2 cup fresh raspberries

  8. 3 green onions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Halve and pit ripe peaches. Lightly brush peach halves and tuna steaks with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook and additional 6 to 7 minutes or until it flakes easily; remove to a platter and cover to keep warm.

  2. Coarsely chop peaches. In a medium microwave safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve with tuna steaks and sprinkle with green onion. Makes 4 servings.


Send feedback