Grilled Tuna with Papaya Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 (6-ounce) tuna steaks (about 3/4 inch thick) |
2 tablespoons low-sodium soy sauce |
3 cups diced peeled papaya or mango |
1/2 cup golden raisins |
1/3 cup cider or balsamic vinegar |
1/4 cup water |
2 tablespoons brown sugar |
1/2 teaspoon ground ginger |
dash of salt |
cooking spray |
Directions:
1. Place the tuna steaks in a shallow dish. Drizzle the soy sauce over both sides of fish; cover and marinate in refrigerator 30 minutes.
2. Combine diced papaya and the next 6 ingredients (papaya through salt) in a small saucepan, and bring the mixture to a boil. Cover, reduce heat, and simmer papaya mixture 20 minutes or until the papaya is tender. Remove the chutney from heat, and keep warm.
3. Prepare grill.
4. Place tuna on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until tuna is medium-rare or desired degree of doneness. Serve tuna steaks with papaya chutney.
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