Grilled Tuna Steaks With Pineapple Salsa

• 1 cup fresh orange juice
• 2 tablespoons lower-sodium soy sauce
• 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 1 medium red onion, peeled and cut into 1/2-inch-thick slices
• Cooking spray
• 4 (6-ounce) tuna steaks
• 1 tablespoon canola oil
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh mint
• 1 tablespoon fresh lime juice
• 1 serrano pepper, seeded and minced
• 4 mint sprigs (optional)

1. Prepare grill to medium-high heat.
2. Boil orange juice in a small saucepan 15 minutes or until reduced to 1/4 cup. Transfer to a small bowl; stir in soy sauce.
3. Place pineapple and onion on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the onion is tender. Remove from grill; let stand 5 minutes. Coarsely chop, and transfer to a bowl.
4. Brush both sides of fish evenly with oil; sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place fish on a grill rack coated with cooking spray; brush with half of juice mixture. Grill 3 minutes; turn fish over. Brush fish with remaining juice mixture; grill 3 minutes or until desired degree of doneness.
5. Add the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, basil, and next 3 ingredients (through serrano) to pineapple mixture; toss. Serve with fish; garnish with mint sprigs, if desired.

orange juice, lower, pineapple, red onion, cooking spray, tuna, canola oil, salt, freshly ground black pepper, fresh basil, fresh mint, lime juice, serrano pepper, mint sprigs

Taken from www.myrecipes.com/recipe/grilled-tuna-steaks-with-pineapple-salsa (may not work)