MINNEAPOLIS (WCCO) – We are approaching one of the busiest grilling holidays of the year – the Fourth of July! But fun with friends and family at a barbecues full of burgers, chips and cookies can have consequences on our waistlines.

Danette Steinwell from Medifast Weight Control Centers joined WCCO with healthy alternatives for the grill.

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Grilled Ahi Tuna Salad

4 fresh Ahi Tuna steaks
1 tablespoon Vegetable oil
½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoon Coriander

Brush tuna steaks with oil on both sides. Combine spices and rub onto tuna steaks. Grill over medium-high heat, 3 to 5 minutes per side. Tuna should be slightly pink on the inside. Remove and let stand for 5 minutes. Cut into ¼ inch slices.

For Salad:
3 cups Arugula
3 cups Jicama (about 1 medium), peeled and cut into matchstick sized pieces
Toss into a large bowl.

For Dressing:
5 Tablespoons Olive Oil
3 Tablespoons Fresh Lime Juice
1 ½ Tablespoons White Vinegar
1 ½ teaspoons Red Onion, chopped
1 cup Cilantro

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Whisk vinegar and lime juice together in a small bowl. Stir in cilantro and onion.


Top salad greens with the slices of tuna. Serve with the lime dressing.

Grilled Balsamic Chicken Kabobs with Honeydew Melon

4 boneless chicken breasts cut into 1 inch pieces
2 red bell peppers cut into 1 inch pieces
1 medium onion cut into 1 inch pieces
2 medium Zucchini cut into 1 inch pieces
2 cups Honeydew melon cut into 1 inch pieces
1 teaspoon Thyme, dried
½ teaspoon Black pepper
Dash of salt (optional)

For the glaze:
¼ cup Pure Maple Syrup
¼ cup Balsamic Vinegar
1 Tablespoon Vegetable oil

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Place chicken, peppers, onion, zucchini and melon pieces onto skewers, alternating. Sprinkle skewers with thyme, salt and pepper. Set aside.
Whisk together maple syrup, vinegar and oil in a small bowl.
Place assembled kabobs onto grill over medium-high heat.
Baste with the maple syrup glaze.
Cook for 10 to 15 minutes, or until chicken is white in the center.