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

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 1/4 inch pieces. Arrange on top of rice. Drizzle with soy sauce. Fold tortillas, enclosing mixture to make a packet.

Per serving: calories 976, fat 13.5g, 12% calories from fat, cholesterol 186mg, protein 98.5g, carbohydrates 114.1g, fiber 8.7g, sugar 38.5g, sodium 808mg, diet points 19.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 2.6, Bread: 4.2, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 11.9

  view detailed nutritional information

The recommended wines are: Fumé Blanc, Sauvignon Blanc, or Chenin Blanc.