Recipe from: Ava
Servings: 4

1 cup chopped fresh plums
1 cup chopped fresh peaches
½ cup chopped fresh pineapple
¼ cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons minced fresh mint

Combine ingredients in a medium bowl and stir gently. Cover and refrigerate until needed.

Serving Suggestion:

Grilled Tuna Steak with Fruit Salsa

1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon reduced-sodium soy sauce
juice of 1 lime
4 tuna steaks, 6 to 8 ounce size

Combine first four ingredients. Arrange tuna steaks in shallow glass dish; pour pineapple juice mixture over steaks. Cover and refrigerate for at least one hour.

Coat a 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 just until fish begins to flake easily when tested with a fork, allowing about 10 minutes per inch of thickness, turning once during cooking.

Serve at once with fruit salsa.

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