Ingredients

• 1/3 cup pineapple juice
• 1 tablespoons vegetable oil
• 1 tablespoons soy sauce
• 1 lime, juiced
• 4 (6 to 8-ounces) tuna and halibut
• 1 cup chopped fresh plums
• 1 cup chopped fresh peaches
• 1/2 cup chopped fresh pineapple
• 1/4 cup finely chopped red pepper
• 2 tablespoon rice wine vinegar
• 2 tablespoon minced fresh mint or parsley

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Instructions

1. Combine pineapple juice, oil, soy sauce, and lime juice. Arrange tuna steaks in shallow glass pan; pour juice mixture over steaks. Cover and refrigerate for at least 1 hour. Remove tuna from marinade and place on grill 4 to 5 inches above medium hot coals; discard marinade. Grill just until fish begins to flake easily when tested with a fork, allow 10 minutes cooking per inch of thickness, turning once during cooking. Combine all ingredients in a medium bowl; stir gently, cover and refrigerate 30 minutes.