Grilled Tuna And Mango Salad

Ingredients

• 0.5 cup celery chopped
• 1.5 tablespoons thyme leaves fresh
• 2 tablespoons extra-hot horseradish prepared
• 4 leaf lettuce leaves green
• 0.3 cup mayonnaise light
• 1 cup mangos cubed peeled 1 large
• 2 tablespoons pecans toasted chopped
• 0.5 teaspoon pepper divided freshly ground
• 0.5 teaspoon salt divided
• 15 ounce tuna fillets 

Equipment

• grill

Directions

1. Sprinkle tuna with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
2. Place tuna on rack; grill, covered, about 5 minutes on each side or until fish flakes easily when tested with a fork.
3. Remove from grill; cut tuna into bite-size pieces.
4. Let cool 10 minutes.
5. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, mango, and next 5 ingredients.
6. Add tuna; toss gently. Cover and refrigerate 30 minutes or until thoroughly chilled.
7. Place a lettuce leaf on each of 4 individual serving plates. Spoon about 1 cup tuna mixture onto each lettuce leaf.