Tuna and Fruit Salsa


45 - 6 ounces fresh tuna steaks, 1-inch thick
2fresh ripe peaches, halved and pitted
2tablespoons olive oil
Salt and cracked black pepper
2tablespoons apricot preserves
1tablespoon vinegar
½cup fresh raspberries
3green onions, thinly sliced


1. Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm. 2. Coarsely chop peaches. In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve fruit salsa with tuna steaks and sprinkle with green onions.