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Tuna with Pineapple Chutney (Gluten Free)
Source: dLife

Refreshingly tart and sweet, tropical fruit chutney adorning tender fish fillets.

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 277.4
Total Carbs 11.6 g
Dietary Fiber 2.4 g
Sugars 6.8 g
Total Fat 8.1 g
Saturated Fat 2.0 g
Unsaturated Fat 2.4 g
Potassium 559.6 mg
Protein 38.4 g
Sodium 69.2 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1/2 Fruits , 1 1/2 Other Carbs , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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20 oz  tuna fillets
1 cup  fresh diced pineapple
1 tsp  fresh lemon peel
1 each  medium lemons
1 each  chopped fresh green hot chile
1 cup  chopped red bell peppers
0 1/4 cup  chopped scallions
2 tsp  fresh ginger root
1 pinch  hot pepper sauce
1 pinch  salt
1 each  fresh lemons
  1. Preheat oven to 375°F.
  2. Rinse fish fillets, pat dry, and set aside.
  3. In food processor or blender, briefly whirl pineapple, lemon peel, lemon, chile, bell peppers, scallions, ginger, and Tabasco until the chutney has a confetti-like appearance. Add salt to taste.
  4. Arrange fish in a lightly oiled baking dish. Top with chutney and bake, covered, for 20 to 25 minutes, until the fish flakes easily with a fork.
  5. Alternatively, grill fish until tender and cooked through and serve it topped with chutney.
  6. Garnish with lemon wedges.

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