ingredients
4 5 - 6 ounces fresh tuna steaks, 1-inch thick
2 fresh ripe peaches, halved and pitted
2 tablespoons olive oil
Salt and cracked black pepper
2 tablespoons apricot preserves
1 tablespoon vinegar
1/2 cup fresh raspberries
3 green onions, thinly sliced
directions
1. Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; 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 fruit salsa with tuna steaks and sprinkle with green onions.
