Grilled Tuna And Mango Salad

• 3 (5-ounce) tuna fillets
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• Cooking spray
• 1 cup peeled and cubed mango (about 1 large)
• 1/2 cup chopped celery
• 2 tablespoons chopped pecans, toasted
• 1 1/2 tablespoons fresh thyme leaves
• 1/4 cup light mayonnaise
• 2 tablespoons prepared extra-hot horseradish
• 4 green leaf lettuce leaves

1. Sprinkle tuna with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350u0b0 to 400u0b0). Place tuna on rack; grill, covered, about 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; cut tuna into bite-size pieces. Let cool 10 minutes.
2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, mango, and next 5 ingredients. Add tuna; toss gently. Cover and refrigerate 30 minutes or until thoroughly chilled.
3. Place a lettuce leaf on each of 4 individual serving plates. Spoon about 1 cup tuna mixture onto each lettuce leaf.

tuna, salt, freshly ground pepper, cooking spray, mango, celery, pecans, thyme, light mayonnaise, horseradish, green leaf

Taken from www.myrecipes.com/recipe/grilled-tuna-mango-salad (may not work)