• 3-1/2 teaspoons grated lemon peel, divided
• 1 teaspoon salt
• 1/2 teaspoon dried crushed chilies
• 4 tuna steaks (about 6 oz. each)
• 2 tablespoons olive oil
• 2 peeled, pitted and diced Washington peaches
• 1/2 cup fresh raspberries
• 1/2 cup diced sweet onion
• 2 tablespoons chopped cilantro
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Mix 1 tablespoon lemon peel, salt and chilies. Brush both sides of each tuna steak with olive oil and sprinkle with lemon peel mixture. Set aside for 30 minutes to one hour in refrigerator.

Combine peaches, raspberries, onion, cilantro, lemon juice, 1/2 teaspoon lemon peel, salt and pepper; mix well. Cover and let stand until ready to serve.

Heat griddle or grill and cook tuna about 2 minutes on each side for rare steaks and about 3 minutes on each side for medium steaks. Serve tuna steaks with peach salsa.

Recipes adapted from Better Homes and Gardens and nwcherries.com