Recipe: Grilled Tuna with Kiwi Mango Salsa

Grilled Tuna with Kiwi Mango Salsa
KIWI FRUIT REVEALS ITS INNER BEAUTY
From The American Institute for Cancer Research
By Dana Jacobi for the

The story of kiwi fruit closely reflects its appearance. Unassuming as an egg covered in brown fuzz, inside its flesh is a sparkling, translucent green. Halved crosswise, the shiny, appealing interior surrounds a sunburst of tiny black seeds radiating from a creamy core. This is as pretty an edible sight as you are likely to find.

First brought to the U.S. in 1962, kiwi fruit became so beloved by chefs that for years it suffered from too much media hype and what most people considered too little taste. Now a supermarket staple, it took some marketing magic to make this ugly duckling into a commercially successful swan.

As with any good fable, a wise fairy godmother figures in the story. When the fruit was first imported, by a company owned by Frieda Kaplan, it was initially called "Chinese gooseberry," a name too politically fraught at the time to gain public acceptance. Kaplan transformed this edible orphan by giving it a new name, after the unique, flightless kiwi bird native to New Zealand, where most kiwi fruit were then grown. She also promoted its cultivation by California growers. Soon, chefs enthusiastically adopted the kiwi.

Today, most kiwis come from California, where they grow on vine-like shrubs, rather like grapes, from October to May. A good keeper, kiwis are refrigerated and shipped through the summer, although some are also imported from New Zealand and Chile between April and September.

Buy kiwis that are firm. To bring out their best flavor, a tangy combination of citrus and strawberry, leave them at room temperature to ripen, or tuck them into a paper bag with an apple, pear, or banana until slightly soft when gently squeezed. (But not soft enough to be mushy.) To eat a kiwi, slice off its top and bottom ends, then zip off its thin skin using a swivel vegetable peeler or small, sharp knife. Use kiwi in this chunky salsa, or pur e it with a bit of sugar, for a sauce that goes nicely with strawberries, chocolate cake or fruit salad.

2 large or 3 medium kiwi
1 medium mango, peeled and cut away from pit
3 Tbsp. finely chopped red onion
1/2 tsp. grated peeled fresh ginger
1/4 tsp. salt
1 Tbsp. fresh lime juice
1 lb. fresh tuna
1 tsp. canola oil
1 tsp. grated fresh ginger
1 small jalapeno pepper (or to taste), seeded and minced
1/4 tsp. salt
freshly ground pepper
1 Tbsp. fresh lime juice
8 packed cups mesclun (mixed baby salad greens), rinsed and dried
2 tsp. extra virgin olive oil (optional)

Preheat grill or broiler.

Cut tuna into 16 cubes and place in non-metal bowl. Add oil and toss fish to coat. Add ginger, jalapeno, salt, a few grinds of pepper and lime juice. Toss to combine. Set aside while making salsa or cover and refrigerate up to 30 minutes.

Peel and chop kiwi into 3/8-inch pieces to make at least 1 cup. Place in a non-metal bowl. Chop enough mango into 3/8-inch pieces to make 3/4 cup. Add to kiwi. Mix in onion, ginger, salt and lime juice. Set aside.

String marinated tuna cubes loosely on skewers. Grill 3 minutes. Turn and grill until fish is cooked through, 1 to 2 minutes more. (To broil, arrange fish in one layer in a shallow pan. Broil 3 minutes. Turn fish, using tongs. Broil until fish is cooked through, 1 to 2 minutes more.)

To serve, arrange 2 cups mesclun on each of 4 dinner plates. Heap a quarter of salsa over center of greens. Set 4 pieces of tuna around greens. If desired, drizzle 1/2 teaspoon olive oil over greens.

Makes 4 servings, each containing 207 calories and 3 grams of fat.