Grilled Tuna Wrap with Hot Mango Salsa

Preparation time: 15 min Servings: 4
Cooking time: 20 min


1/4 cup lime juice
1/4 cup lemon juice
1 tbsp olive oil
1 clove garlic, crushed
1/2 cup cilantro, chopped
1-1/3 cups water
2 tsp black pepper, crushed
4 tuna steaks, about 6 oz each
1-1/3 tbsp soy sauce
1 small red onion, chopped
4 large flour tortillas, warmed
2 jalapeno peppers, seeded and minced (wear rubber gloves)
2/3 cup white rice
2 mangoes, peeled, pitted and chopped

Cooking Directions:

Combine first 4 ingredients in a large bowl. Add tuna and marinate 1 hour in refrigerator. Make salsa by combining next 5 ingredients in a bowl. Set aside. Bring water to a boil in a heavy saucepan over high heat. Stir in rice and salt to taste. Bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes, or until rice is tender and liquid is absorbed. Set aside 10 minutes and fluff with a fork. Cover and keep warm. Prepare grill or turn on broiler. Arrange tuna on a rack and grill or broil 2-3 minutes per side, or until tuna is browned on the outside and slightly pink on the inside. Remove from heat. Divide rice between center portion of tortillas. Spoon equal portions of salsa over rice. Remove tuna from marinade, discarding marinade. Slice tuna across the grain into .25 in. pieces. Arrange on top of rice. Drizzle with soy sauce. Fold tortillas, enclosing mixture to make a packet.

Nutrition Facts

Calories 790
% Calories From Fat 14.8%
Total Fat 13g
Saturated Fats 3g
Mono-unsaturated Fats 6g
Poly-unsaturated Fats 3g
Cholesterol 180mg
Sodium 900mg
Total Carbohydrates 68g
Dietary Fiber 5g
Sugar 18g
Protein 95g

More Information


Thiamin B1 1 mg
Vitamin B12 7 mcg
Vitamin K 18 mcg
Vitamin A 1200 IU
Niacin B3 62 mg
Pantothenic Acid 2 mg
Riboflavin B2 1 mg
Vitamin C 48 mg
Vitamin D 0 IU
Vitamin B6 3 mg
Vitamin E 2 mg
Choline 18 mg


Manganese 1 mg
Calcium 230 mg
Magnesium 170 mg
Phosphorus 1000 mg
Zinc 4 mg
Fluoride 79 mcg
Copper 1 mg
Sodium 900 mg
Selenium 160 mcg
Iron 8 mg
Potassium 2000 mg

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