Fish is often served with salsa in restaurants. Why not try it at home? Mango and carrots make this salsa different.

Tuna Steaks with Salsa
Preparation time: 15 minutes Cooking time: 10 minutes

1 cup shredded carrots

3/4 cup chopped peeled mango

2 tablespoons lime juice

1 tablespoon minced chives

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

1/8 teaspoon ground coriander

1/8 teaspoon ground cumin

4 tuna steaks (6 ounces each)

For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.

Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5 to 7 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Makes 4 servings.

Nutrition information per serving: 71 calories; 1 g fat, 19 mg cholesterol, 174 mg sodium, 9 g carbohydrate, 2 g fiber, 10 g protein.

Recipe from: Taste of Home, www.tasteofhome.com

Sweetheart Salad
Preparation time: 10 minutes

8-ounce package cream cheese, softened

2 cups powdered sugar

16-ounce carton Cool Whip, thawed

20-ounce can crushed pineapple, drained

10-ounce jar maraschino cherries (don't drain)

1 cup chopped pecans

Blend the softened cream cheese with sugar; add Cool Whip. Add cherries and pineapple and mix well. Add nuts and chill until set.

Note: "This recipe is delicious, easy, fast and pretty!

LaVon Mason,
Grand Island