Monday, October 26, 2015

Grilled Tuna Kabobs with Mango Peach Salsa

My favorite Mango Peach Salsa is a tantalizing blend of sweetness. It's my family's favorite and it’s sure to become a family favorite for you too. Delicious served as a topping for seafood, chicken, pork, or just with chips. You'll find everything you need for this delicious recipe for Grilled Tuna Kabobs at Harter House and Harter House World Flavors.

Grilled Tuna Kabobs with Sabra Mango Peach Salsa
Serves 4

1 (12-ounce) package frozen tuna steaks, thawed and cut into chunks*
2 tablespoons extra virgin olive oil
2 lemons
1 cup Sabra Mango Peach Salsa, divided
1 large yellow onion, peeled and cut into chunks
2 bell peppers, red or green, cut into chunks
Sea salt and freshly ground black pepper
1 cup (1/2 box) couscous, plain or whole wheat

If using wood or bamboo skewers, put in water to soak. Preheat an oiled grill to medium high. Cut one lemon in half and slice into thick half moons. Squeeze the other lemon and combine with oil and 2 tablespoons salsa in a small bowl. Alternate fish, vegetables and lemon slices on soaked skewers. Brush with salsa/lemon mixture. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3–5 minutes, basting often with mixture, turning once. Prepare couscous according to package directions for 4 servings. Serve kabobs over couscous with remaining salsa for dipping.

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