Grilled Tuna With Mango-Papaya Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Tuna is plentiful in the waters around the South Pacific and papaya trees are seen throughout the islands. The salsa is soooo good. Depending on the size of your mango and papaya, you should have some extra salsa left. I like to use the rest of it up as a snack with tortilla chips. Recipe by chef Keith Famie. Note: Probably any sturdy fish would be good in this recipe ie. Mahi Mahi or swordfish, etc... Enjoy! Ingredients:
1 papaya, peeled, seeded and diced |
1 mango, peeled, seed removed, and diced |
1/2 red bell pepper, diced |
2 tablespoons fresh cilantro, chopped |
1/2 teaspoon red pepper flakes |
1 1/2 tablespoons honey |
1 lime, juice of |
salt and black pepper, to taste |
2 tuna steaks, 6 oz each |
salt and black pepper, to taste |
1 1/2 teaspoons olive oil |
Directions:
1. Salsa:.
2. Combine the papaya, mango, red pepper, cilantro, pepper flakes, honey and lime juice. Season with salt and pepper. Refrigerate until ready to use.
3. Tuna:.
4. Prepare an outdoor grill and heat to medium high heat.
5. Season the tuna with salt and pepper. Lightly coat each piece with oil to prevent the fish from sticking to the grill grates. Place the tuna on the grill and rotate 90 degrees after about 1 minute or so. Grill an additional 2 minutes, then turn over and repeat the process. Cook to the desired doneness. Keith recommends medium-rare.
6. Serve each tuna steak with a scoop of mango-papaya salsa.
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